date:Jun 04, 2014
Ingredients
880g ham hock
2L (8 cups) water
6 black peppercorns
2 dried bay leaves
2 celery sticks, cut into large pieces
1 large carrot, cut into large pieces
1.5kg Kent pumpkin, peeled, ?deseeded, cut into 4cm pieces
2 tbs olive oil
1 leek, finely chopped
2 garlic cloves, crushed
60g butter
12 small fresh sage leaves
2 tbs pepitas, toasted
Method
1. Place the ham hock in a stock pot. Add the ?water, peppercorns, bay leaves, celery and carrot. Cover and bring to the boil over high hea