Pea and Ham Soup

1. Place the split peas in a large bowl and cover with cold water. Set aside for 6 hours or overnight to soak. Drain.
2. To make the bouquet garni, place the thyme, bay leaves and peppercorns in a small piece of muslin cloth. Wrap up and tie with unwaxed kitchen string to secure.
3. Press your brown button on your multicooker and heat the oil. Add the onion, carrot and celery and cook, uncovered, stirring often, for 2 minutes or until the onion is soft. Add the split peas, bouquet garni, ham hock and hot water.
4. Press cancel, then the slow cooking button press 2 hours and then start.
5. Use tongs to remove the ham hock from the cooker.
Set aside until cool enough to handle. Use your hands to pull the ham off the bone. Discard the bone. Shred the ham. Return the ham to the soup. To warm up,
leave the lid open and press brown.
Serve with toasted Turkish bread.