- Bring the stock to the boil on the hob with the star anise (if using), bay leaves and ground black pepper. Add the chillies, onion, garlic and ginger.
- Once boiling again, add the split peas, barley and carrots. Bring to a rolling boil again, then drop to a simmer for 10 minutes. Add the pepper, broccoli and roast ham.
- Bring back to a rolling boil, then drop again to a simmer. Sprinkle on the thyme, add the tomato puree and honey. There's no need to add salt, as ham is a very salty meat.
- Leave simmering on the hob for up to 1 hour, stirring frequently, until the soup has thickened and the pulses and veg are tender. Discard the star anise and the bay leaves before serving.
Recipes are only a general guideline - and a springboard to your own creativity and taste. Be adventurous and imaginative: any kind of dried pulse or split pea will do, and any amount of roast ham to your taste. Try adding garam masala, sage, coriander, ground fennel seeds, or mustard... really anything. You can leave out the ham for a fantastic vegetarian dish, too.