Step 1 Pre heat the ovCook the gammon/ham joint in a pan with the clove studded onion, bay leaves, carrot and peppercorns and enough water to cover it all. Bring to a gentle simmer and cook very gently for 1 hr 15 mins (or according to the cooking guidelines for the weight if using a different sized joint).

Step 2 When cooked remove to a warm plate, cover with foil and let it rest. Keep the stock for soups.

Step 3 Meanwhile put the yellow split peas, carrot, onion, celery, bay leaves and water in a saucepan and bring to a gentle simmer over a low heat for 45 mins. Top up with water if need be during the cooking time.

Step 4 Remove from the heat and discard the bay leaves. Stir in the seasoning and butter.

Step 5 Puree using a hand blender or food processor and transfer to a warmed serving dish.

Step 6 For the mustard & shallot sauce melt the butter in a saucepan and add the finely chopped shallots. Cook over a very low heat for 10-15 minutes until they start to colour.

Step 7 Stir in the flour and mustard powder and cook for 1 min.

Step 8 Add the milk, stirring continuously until the sauce has thickened slightly. Add the Meaux mustard and seasoning to taste.

Step 9 Carve slices and serve with a big dollop of the pease pudding on the side and the mustard sauce poured over the slices. This needs no other accompaniments other than some Savoy cabbage. Enjoy!