This recipe is from Clarissa Dickson Wright's Clarissa's Comfort Food book.
- 1kg split peas
- ham stock
- 2 egg yolks
- 25g butter
Salt and freshly ground black pepper
Soak the peas overnight in plenty of cold water. Tie the soaked and drained peas loosely in a cloth and boil in plenty of ham stock to cover (or with ham) for about 1 ½ hours.
Remove from the pan and untie, then rub the peas through a sieve or mouli. Dry the peas in a pan over a gentle heat until thick, then stir in the butter, egg yolks and salt and pepper to taste.