Chef Steven Satterfield shares his go-to recipe for a classic split pea soup, which puts the legumes front and center by cooking them with just water, vegetables, and herbs. Optional garnishes ...

Rinse split peas and add to pot with sautéed vegetables. Add stock and bring to boil. Reduce heat to simmer, cover and cook for 2 1/2 hours or until peas are soft and soup is thick.

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Stir the ham into the soup and cook until the ham is warmed through, about 2 minutes. Remove the pot from the heat and stir in the pepper, vinegar, and scallion tops.

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Place the stock cube in a jug, pour in 850ml/1½ pints boiling water and stir to create a stock. Pour the stock into the slow cooker pot, then stir in the split peas, onion, garlic, curry powder ...