Chunky Ham Chowder

Halve 1 onion and thickly slice 2 celery stalks and 1 carrot. Place vegetables into a large saucepan with ham hock and 8 cups water. Bring to the boil over medium-high heat, then reduce to low and simmer for 1 hour. Remove hock from pan and set aside to cool. Strain stock, discard vegetables and reserve stock. When hock is cool enough to handle, remove skin and shred meat. Discard skin and bone, and reserve meat.

Chop remaining onion, celery and carrot. Heat oil and butter in a large saucepan over medium heat. When melted, add vegetables and garlic. Cook for 10 minutes or until vegetables are soft. Add flour and stir for a further 1 minute.

Gradually stir in 3 cups reserved stock until smooth. Add milk, horseradish cream and potato, and cook over medium-low heat, stirring often, for 12 minutes.

Stir in reserved ham and peas, and cook for a further 6 minutes or until peas and potato are tender.

Meanwhile, to make the scones, preheat oven to 220°C. Line a baking tray with baking paper. Place flour into a large bowl with a pinch of salt. Using fingertips, rub in butter until mixture resembles breadcrumbs. Stir in chives and three-quarters of the cheese. Using a butter knife, stir in milk and mix to a soft dough. Turn out on a lightly floured surface and knead lightly until dough is almost smooth. Press out until 3cm thick. Using a 4cm plain cutter, cut out 12 rounds. Place scones on tray, brush with extra milk and scatter over remaining cheese. Bake for 20 minutes or until scones are golden. Serve chowder with scones.