Method

Step 1

Wash the peas and place into a medium sized mixing bowl then cover the peas with water and leave overnight.

Step 2

Heat the oil in a saucepan and gently fry the onion on a low heat until soft.

Step 3

Drain the peas and add to a sauté pan with the bay leaf and cover with about a litre of the stock. Bring to the boil and then simmer for around 2hours or until the peas are soft, adding the remaining stock when needed.

Step 4

Remove the bay leaf before blitzing it in a blender until slightly smooth. Stir in the vinegar, season and serve with gammon steak.

Top Tip: We added parched peas to the dish – these are made by simply soaking the peas in water overnight then simmering for a couple of hours and adding a couple of tablespoons of malt vinegar.