Ingredients:
- 1 smoked ham hock
- 500g split peas, rinsed
- 1 brown onion, diced
- 2 carrots, chopped
- 2 garlic cloves, crushed
- 1.5 litres chicken stock
- 1 bay leaf
- ½ tsp ground black pepper
- Crusty bread, to serve
Method:
Pop the ham hock, split peas, onion, carrots and garlic into the slow cooker, then top up with the chicken stock and tuck in the bay leaf. Pop the lid on and let it cook away on low for eight hours, or on high for around four, until the peas have broken down and the ham is falling apart at the touch of a fork. Remove the hock, pull the meat apart using two forks, discard the bone, then return the shredded ham to the soup. Give it a good stir, season with pepper, and dish up warm with crusty bread on the side.