Preparation time: 15 mins
Cooking time: about 2½ hours
Serves 8

1 large smoked pork hock
2½ cups green split peas
100ml olive oil
3 large brown onions, chopped
6 garlic cloves, chopped
4 carrots, chopped
½ bunch celery, sliced
Sea salt and freshly ground
black pepper
150g pearl barley
2 large ripe tomatoes, chopped
3 bay leaves
4 thyme sprigs

Step 1 Put pork hock in a large pot, cover with water and bring to the boil to just blanch the meat. Drain and set aside. Put peas in a sieve and wash thoroughly.

Step 2 Heat olive oil in the pot over a medium heat. Add onion, garlic, carrot and celery and cook for about 10 minutes or until the vegetables are tender and lightly brown. Season with salt and pepper.

Step 3 Add pork, split peas, barley, tomato and herbs to the pot. Cover with 2½-3 litres of cold water and bring to the boil. Simmer for 2-2½ hours, stirring occasionally, until the soup has thickened.

Step 4 Remove pork from the soup and shred the meat from the bone. Return the shredded meat to the soup, heat and serve with slices of fresh crusty bread, if desired.