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Split Pea & Pork Hock Soup Split pea soup is a wonderful, warm hug on these cold, damp winter days. This soup may be made the day before, and reheated, or left in your slow cooker for the day, the hock picked and the meat retuned to the soup. Pork hocks, are full of flavour, and the meat is moist and tender when braised in this soup, Ingredients: ¼ cup 1 each 2 stalks 2 each 500 grams 750 grams Butter Large onion, white, finely diced. Celery, finely diced. Medium Carrots, finely diced. Split Peas, either green or yellow Pork...

Ask ten people the best way to grill a steak, and your liable to get at least nine good answers (Anyone who grills well done doesn’t count as a good answer). Many grillmasters and chefs will passionately defend their specific methods of grilling steaks as “The Best Way” – even if they contradict each other.  Some charcoal grillers will insist that you add small chunks of hickory on top of the coals for flavour, while others will insist that the blocks go under the coals to avoid ruining a steak. Some insist on high heat from start to finish, and some sear on hot then...