The weather is starting to turn cold and blustery - your typical Melbourne Autumn - and the perfect weather for cooking this old favourite.
I generally cook this in bulk, because it freezes well and you always have it handy when the weather turns, and I also do it in the pressure cooker because I'm impatient.
Ingredients:
2 cups green split peas
2 tablespoons olive oil
4 sticks celery, trimmed, chopped
3 large potatoes, cubed
1 brown onion, chopped
3 garlic cloves, crushed
700g smoked ham hock
3L cold water
Salt & freshly ground black pepper
Putting it all together:
Fry onions in the bottom of the pressure cooker until soft and translucent.
Add potatoes and celery. Cook for 3 or 4 minutes.
Add everything else in. Bring up to pressure and let hiss away on low heat for an hour and a half.
Serve with crusty bread.