Instructions: Drain the split peas and place in a saucepan with cold water to cover. Bring to the boil and cook on the simmering plate for 10 minutes. Drain the peas and discard the liquid. Melt the butter in a large saucepan add the onion and cook for 5 minutes on the simmering plate until soft but not coloured.

Add the ground coriander and cook for a further 30 seconds.

Add the split peas pearl barley and stock.

Tie the bay leaf celery and thyme sprig together and add to the pan.

Bring to the boil on the boiling platethen cover and transfer to the floor of the simmering ovenfor 1 hour or until the peas and barley are tender.

Add the potatoes and cook on the simmering plate for 5 minutes; add the carrots and cook for 5 to 10 minutes.

Season well.Add the turkey ham and spinach and bring back to the boil. Simmer on the simmering plate for 2 to 3 minutes.

Remove the bay leaf celery and thyme. Garnish with coriander and black pepper and serve with grated parmesan if you wish.

Serves 6

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