Pease Pudding and Ham Hock

350g dried yellow split peas
1 onion, chopped
2 cloves of garlic, minced
1 tsp salt
1 tsp black pepper
1 tsp dried thyme
2 sprigs fresh thyme
1 tsp dried marjoram
3 bay leaves
1.5 litres of boiling water
2 vegetable stock cubes
50g butter
1 ham hock

1. Rinse the dried yellow split peas in cold water and drain well.
2. In a large pan with a lid, fry chopped onion, minced garlic, salt, black pepper, fresh thyme, dried thyme and dried marjoram for 5 minutes.
3. Dissolve the stock cubes in the boiling water and add to the pan along with the rinsed yellow split peas.
4. Add the ham hock and bay leaves to the same pot and cover and bring the mixture to a boil. Reduce the heat to low and simmer for a minimum of 2 hours, stirring occasionally and topping up with liquid if needed.
5. Remove the ham hock from the pot and strip off the skin and fat.
6. Remove the bay leaves from the pot and discard. Stir through the butter and use a hand blender to slightly puree the yellow split peas ensuring to keep some texture.
7. To serve, shred the ham hock with a fork ensuring there is no fat or bone remaining. Arrange over the pease pudding and serve.

This dish is perfect the next day packed in a buttered crusty bread roll.