Pea and ham soup

A classic English soup, traditionally made with the stock left over from poaching a ham. Just dried split peas, onion, carrot, bay and pepper. I also add sage and a little mace, and a chunk of butter to serve. Hearty winter fare.

Pulses are not something I eat as a staple, but I do have them occasionally, if properly prepared - ie, soaked 12-24 hours before cooking to minimise anti-nutirents.