- 1 ham hock
- 1L chicken stock
- 3L water
- 2 brown onions, finely diced
- 3 sticks celery, finely diced
- 6 coves garlic, minced
- 2 Tbsp extra virgin olive oil
- 130g yellow split peas
- 2 cups green peas
- salt flakes and freshly-milled black pepper
1 Combine the ham hock, stock and water in a large lidded saucepan and set over a moderate heat. Cook for 1 hour, until the ham is tender, then set aside.
2 Sauté the onions, celery and garlic in olive oil in a second saucepan for 5 minutes, until softened, then ad the strained ham cooking liquid and split peas. Cook for 45 minutes, until tender, then shred the ham and return to the saucepan.
3 Add the green peas and cook fro 4 minutes, until tender, then season with salt and pepper and serve.