The temperatures have dropped this Winter season, and there's absolutely nothing quite like a rich, steaming broth to heat up our hearts. This is my ham hock and vegetable broth dish, an inexpensive method to get rich meaty flavours and ample veg into a meal that makes certain to keep you feeling snug and cosy. Collect round, and let's get cooking!
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Hearty Ham Hock & Veg Broth | Jamie Oliver
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That is one handsome dog!
Used to watch you as a kid on the Food Network, glad to see you’re still the boss for powerful taste cooking
Every video of yours is a beautiful new experience Jamie❤️, I love your garden…
Buena sopa 😅😊 salut 😅😊
Proper cooking – beautiful, thank you. No air fryer bs.
Looks delicious! ❤
My mouth is watering.
Up north (Bolton, near Manchester), at this time of year, for those without a garden, you can buy loose ‘pot herbs’. These are various vegetables already commercially chopped up ‘rustically’, usually with odds and ends of root and leaf vegetables with some added herbs. Most markets sell them from large containers and you buy them by weight, one well-known northern supermarket chain sells them prepackaged. I use common sense and if, for example, I can’t see many carrots in the mix, I buy some separately.
If you are in the area, Bury market is fantastic for practically everything you could wish for food wise. 👍
Grew up with ham hocks and bean soup. Still making this amazing soup. Now thanks to you another soup using a ham hock.
My wife doesn’t like lamb, so I make a scotch broth soup using ham hocks in place of traditional lamb. It’s almost exactly this recipe! Just using scotch broth mix (mix of pearl barley, split peas, lentils etc) rather than just barley and minus the mustard creme fresh.. need to try that!.
It’s like a hug in a bowl on a cold winter day.
This video is pure camp and i love it!😂
Jamie your garden is so beautiful what do you do with all the veggies you must have a over abundance of vegetables I love watching your videos cheers from darlene
Hungryyyyyy 😊
my only suggested variation is to put the herbs in much later. Obviously that doesn’t apply to the celery which is needed in he boil to get that mirepoix flavor. But I find that boiling renders the herbs inert. So I always put the herbs in about 15 minutes before serving to retain the most flavor and aroma
Awesome video! That really looked good. You hardly ever see barely used anymore. My grandmother would put in Goulash. I loved it. Brilliant. Best!
It’s so good!
@ it really is!
i like this slow story telling style of cooking videos
More to come!
Master piece 👏🏻💯👍🏻
Thank you, Jamie for making my Sunday. Can’t wait to try this.
What a beautiful video outside cooking with the best friend
Thank you
Gorgeous dog
Excellent. Perfect and simple comfort food that’s a real old tradition too.
Nice one Jamie! ✨🌟👍