Ginger peas pudding

Place peas in a large saucepan, add onion, carrots, bay leaves and cover with 1.2 litres of stock from gammon . If you don't have enough, top up with water.

Bring to boil, skimming off scum from the surface, then lower heat and simmer for 1 hour or until the peas have softened and most of the liquid has been absorbed. Remove he bay leaves and tip the vegetables and peas into a blender, blitz to a purée, then pour into a pan. Add vinegar and butter, then season with salt and pepper.