230g yellow split peas
1 onion, finely chopped
1 medium carrot, finely chopped
1 leek, white part only, chopped
1 tsp dried marjoram
1.2L mixture of water and stock (you can use some of the stock from the ham), or just water
Generous grating of nutmeg
1 tbsp white wine vinegar
Knob of butter (optional)
1. Put everything except the nutmeg, wine vinegar and optional butter in a large saucepan. Bring to the boil, then reduce the heat and simmer gently for 1 hour, or until everything has collapsed into a purée.
2. Mash it a bit with a fork if you want it smoother, but a bit of texture is good. Season – how much salt depends on how salty the stock was.
3. Add the nutmeg, vinegar and, if using, the butter. The butter makes it richer, but you might feel the parsley sauce makes it rich enough. Serve hot, with the ham.