Split Pea Soup

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Put the gammon in a very large pan with 2 litres water and turn up the heat until boils. Take the pan off the heat and tip into a colander and drain off the water – this helps to get rid of some of the saltiness.
2. 2Recover with 2 litres cold water and bring to a boil again. Put everything but the frozen peas into the pan and turn up the heat until boils.
3. 3Reduce to a simmer and cook for 1½-2½ hrs, topping up the water as and when you need to, to a similar level it started at.
4. 4As the ham cooks and softens, you can halve it if you want, so it is all submerged under the liquid. When the ham is tender enough to pull into shreds, it is ready.
5. 5Lift out the ham, peel off and discard the skin. While it is still hot (wear a clean pair of rubber gloves), shred the meat. Remove bay from the soup and stir through the frozen peas.
6. 6SimmerSimmer for 1 min, then blend until smooth. Add a splash of water if too thick, and return to the pan to heat through if it has cooled, or if you are making ahead.
7. 7ServeWhen you are ready to serve, mix the hot soup with most of the ham – gently reheat if made ahead. Serve in bowls with the remaining ham scattered on top, and eat with crusty bread and butter.