• 500 g lean bacon bones
• 500 g packet of green split peas
• 8 cups of low salt chicken stock

Place these ingredients in the slow cooker and cook on low for about 6 hours or until the soup is very thick. Remove the bones and add in 3 cups of frozen peas and whizz the soup using a stick blender. Season to taste.

Cook for a further half and half an hour or so and then serve hot garnished with crispy bacon and chopped chives or shallots and lots of freshly toasted French bread.