Smoked pea soup

1 Put the split peas in a deep bowl and cover with water. Leave to soak overnight.

2 Drain the peas and rinse well, then set aside.

3 Heat the oil in a pot and fry the bacon or ham until fragrant. Add the onion, garlic, thyme and oregano and stir-fry until the onion is soft.

4 Add the paprika, carrots and potato and mix well. Add the split peas, chicken stock and hot water.

5 Bring to the boil, turn the heat down and simmer for 30-45 minutes until the peas are soft. Stir often to keep the soup from burning. Add more water if necessary.

6 Add the Worcestershire sauce and frozen peas and cook for another 5 minutes. Remove the soup from the heat and blend with a stick blender until smooth. Season with salt and pepper. If the soup is too thick, add more chicken stock or hot water – remember to adjust the seasoning if necessary.

7 To serve Cover the frozen peas in hot water and leave to stand for 5 minutes, then drain. Dish the soup into bowls and garnish with the peas and pea sprouts (if using).