Cook for 10 minutes, then stir in the gungo peas. Cook for a further 5 minutes, then remove from the heat and leave covered for another 10 minutes. Fluff up, and serve with the pork.

Cook the pork for a few more minutes if you prefer it a little more well done. Remove from the griddle and set aside to rest for a few minutes. Add the drained peas with a couple of knobs of ...

Season with salt and pepper. (This can be made in advance. If it thickens on standing, reheat with a little extra water.) Serve the split pea purée and sauerkraut with rashers of pork belly.

And if you can’t be bothered making individual omelettes, simply scramble the eggs until they’re softly set, then serve the pork mixture on top.