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Method

Rinse the split peas and place them in a large pot with the smoked pork knuckle, water, and stock cube, bringing to a boil then reducing heat to simmer for 30 minutes. Peel and roughly chop the onions, celery, carrots, and leeks, then add to the pot along with the bay leaf and thyme, simmering for another 30 minutes until the peas begin to break down. Peel and cube the potatoes, add to the pot, and continue simmering for 20-25 minutes until all vegetables are tender and the peas have largely disintegrated into a thick broth. Remove the pork knuckle, allow it to cool slightly, then shred any meat from the bone and return it to the pot, discarding excess fat and bone. Season with salt and pepper to taste, and simmer together for a final 10 minutes to meld the flavours. Serve hot as a hearty main course, traditionally with rye bread and sliced onion on the side.