Ingredients

• 2 cups of dried yellow split peas

• 1.5 ltr veg stock

• 2 onions

• 2 carrots

• 1.5tsp fennel seeds

• Salt and fresh black pepper to taste

Method (easy as fuck)

1. Finely dice your onions and grate your carrot (I do mine on a microplane grater), somehow get your fennel seeds broken down to smaller bits, go at it with a knife or spice grinder or something.

2. Fry onions in butter and olive oil until translucent - salt the onions to draw out moisture.

3. Add your fennel and a teaspoon of black pepper, stir until fragrant.

4. Add your carrot, peas and stock, cook until peas are tender, like an hour maybe? I go at it with a masher for a little bit once they are, it leaves most of the peas intact but it’ll give it a nicer texture.

5. Garnish with cream and/or olive oil

6. Serve with buttered bread of your choice.