Split pea soup with ham and bacon

Put a little olive oil and a few slices of smoked bacon into a cold Dutch oven so the bacon renders rather than crisps.

Dice most of the ham steak; keep the piece with the bone whole.

Finely dice the onion, celery, carrots and potatoes while the bacon renders.

Remove the bacon; keep the rendered fat to saute the vegetables, pouring off any beyond about three tablespoons.

Add the onion, celery and carrot and cook them down slowly, stirring with a wooden spoon, until soft but not burnt.

Rinse the split peas and pick through them for stones.

Add the potatoes, split peas, diced ham and the ham bone all at once; add water and two chicken bouillon cubes.

Tie a little bunch of thyme with twine and add it, with a pinch of oregano.

Bring to a boil, lower the heat to low and cook until the split peas are tender, about an hour or so; this pot took about an hour and a half in total.

Season with salt and pepper only after cooking, since the ham's saltiness varies.

Remove the bone and thyme stems; stir the bacon back in at the last minute so it keeps some colour and texture.