Smoked Bacon Bones

Bacon bones are what is left when the rashers come off, cured and smoked, so they season a pot on their own. Pea and ham soup starts here, and so does a good lentil or bean soup. It comes from a specialist smallgoods curer in Western Sydney.

Into cold water with split peas, an onion and a carrot, then a bare simmer for two to two and a half hours. They are done when the meat is slipping off the bone. Pull the bones out, strip whatever meat is on them, and put it back in the pot. Keep them covered at 5°C or colder, and freeze what you will not use in a few days.

Gluten free.