Everyone should have a hearty soup like this up their sleeve as it’s cheap to make and so satisfying. It will keep you going all weekend.

Serves 4-6

2 cups green or yellow split peas, washed well

8 cups water

1-2 ham hock or ham bone

2 bay leaves

2 carrots, peeled and coarsely chopped

1 leek, coarsely chopped

1 medium onion, peeled and coarsely chopped

Salt and freshly ground pepper

2 cups frozen or fresh peas

Method

Place the, water, ham hock, carrots and half the onion and half the leek, with the bay leaves into a large pot. Cook for 2 hours, or until the meat is almost falling off the bone.

Carefully strain the stock (liquid) into another large pot or bowl and then transfer into a large pot.

Retrieve the ham hock and shred off the meat and remove any chewy bits. Keep aside for later.

Put the stock back onto the heat and add the remainder carrots, onion and leeks. Add the split peas and cook gently for about 40 minutes to 1 hour. Do not season until the peas are tender.

When the peas are tender add the fresh or frozen peas and cook for a couple of minutes as you want the freshness and vibrancy in your soup. Either use a hand blender or carefully processor until the desired consistency. It is up to you whether you would like smooth or a little more texture!

Add the ham meat and check for seasoning and serve if desired with a dollop of crème fraiche and a couple of mint leaves (optional)