Quite often, the simplest meals are the best! And few things can beat this delicious twist on a classic; either in terms of taste or speed! Since the 18th century; peas and ham have featured as a trusted combination in the English culinary repertoire to stupendous effect. Pea and ham soup has been a firm favourite for generations, as has the more interestingly named Pea & Ham Pudding (savoury). In this recipe however, I aim to ‘de-clutter’ things; providing all the rich taste and flavour of the original in a way that’s fast and fuss-free to prepare!

Like all recipes on this blog, there’s virtually no carbohydrate here. This makes it great for diabetics or those on a ketogenic diet. Also, because there’s no gluten, coeliacs or those with an intolerance to wheat can also dig straight in! If you’re a strict ‘paleo-protagonist’, you may wish to pass on the parmesan cheese, but I leave that up to personal preference to decide.

Before we start, just a quick word on frozen peas. Be sure to read the back-of-pack to check the carbohydrate content, as this can vary hugely. I used petits pois which come in far lower than standard ‘mature’ peas (circa 3g net carbs per 100g v 8g); but the net carb rule of thumb will guide you to the optimum choice (hyperlink as follows: net carb calculation).

Start by placing your sausages onto a baking-tray. Drizzle on a little oil to prevent them from sticking and season well. Into a hot oven they go for circa 25 minutes until succulent and sizzlingly golden.

In the meantime, dice your bacon and place this into a heavy-based pan on the hob. Seal on a medium heat with a little butter until the bacon starts to brown. At this point, add in one large finely sliced onion.

Lower the heat slightly and soften the onion for circa five minutes until it starts to turn translucent. Once you’re there, crush in two cloves of garlic and season well.

Two minutes after adding the garlic, it’s time to crank up the heat once more. Add a large bowlful of frozen peas and stir well to heat through. You now have two choices – you can either de-glaze the pan with a generous glug of dry stout sherry followed a minute later with chicken stock; or you can be abstemious and opt for just the stock. I don’t have to tell you which method I prefer, but I certainly shan’t judge you if you plump for the prohibition version! Either way, you want the liquid to just cover the peas. And with regards the stock – boiling water and stock-cubes will do the job admirably! Whilst absolutely delicious, home-made stock is difficult to fit into the hustle and bustle of everyday life. If you have this luxury however, I salute you!

Once the liquid has gone in, finely chop a couple of slices of smoked ham for background ‘warmth’ and add these to the pan. Reduce the contents on a medium heat for 15 minutes until the water is all but gone. Then stir through a large handful of grated parmesan cheese and a generous knob of butter.

By this time your sausages should be browned to perfection. Remove these from the oven and place at intervals over the surface of your peas. Finish the dish with a final flourish of chopped herbs (basil, parsley, oregano or sage are a delight) and voila! Your delicious low-carb dinner is ready! And all within half an hour! (I salute that too!).

Browse this and other recipes by picture on my pinterest page: country walks in ketosis pinterest.

Thanks for reading and bon ap!

Adam.