Soak the green split peas in cold water for 1 hour, then drain and rinse.

Pat the ham hock dry with paper towel.

Heat a large heavy-based pot over medium-high heat. If the ham hock has skin on it, sear it briefly on each side until lightly coloured, about 2 minutes total. This is optional but adds flavour.

Pour in the water or stock and bring to a boil. Skim any foam that rises to the surface with a spoon, then reduce heat to a gentle simmer.

Add the drained split peas, bay leaves, thyme, peppercorns, and salt. Stir well.

Simmer uncovered for 45 minutes, stirring occasionally. The peas will begin to soften and the broth will start to turn cloudy.

Add the diced carrot, celery, and onion. Stir well.

Continue simmering, uncovered, for a further 60–70 minutes, stirring every 10–15 minutes. The split peas should break down almost completely into a thick, porridge-like consistency. The ham hock meat will fall away from the bone easily when fully tender.

When the ham hock is very tender and the peas are completely soft, remove the pot from heat. Using tongs, carefully lift out the ham hock and set aside on a board to cool slightly.

Once the ham hock is cool enough to handle, shred the meat from the bone, discarding any skin and cartilage. Return the shredded meat to the pot, discarding the bone.

Remove the bay leaves and thyme sprigs.

Melt the butter in the pot over medium heat. Add the minced garlic and stir gently for about 1 minute until fragrant but not browned.

Taste and adjust seasoning with salt and cracked pepper. Add a splash of white wine vinegar or lemon juice to brighten the flavour.

If the soup is thicker than you like, stir in hot water or stock, 100 ml at a time, until it reaches your preferred consistency.

Ladle into bowls and serve hot.