Don't soak ours. I assume it might be done to help remove some of the salt. I add malt vinegar, peppercorns, cloves, brown sugar and bay leaves. Cook it longer than what it says, make sure it is a nice simmer, not a rapid boil. I prefer it to be ready before I prepare the rest of the veg. I just turn it off and let it sit in the warm water, for some reason it comes out better that way.

I serve with mash potato, homemade parsley sauce, bacon and cabbage plus other seasonal veg.