Pea and Ham Soup, with Kamut Grains

A traditional soup made with simple ingredients: freshly podded peas from Somerset, boiled in salted water. Cook for thirty minutes until soft, along with diced spring onion.

Add diced ham (almost any kind of ham will do) and vegetable stock. Add a handful of Kamut grains (adds flavour and acts as a thickener for the soup).

Simmer for at least half an hour before serving (an hour is good). The peas can be mashed, but the soup is fine without doing this.

Serve with black pepper. Good with buttered bread of any description.