Pease pudding

• split peas, 500g
• celery, 1 stalk
• onion, 1 medium
• carrot, x1
• bay leaves, x2
• thyme, 1 sprig
• stock, 1L
• butter, 90g
• malt vinegar, 1 tbsp

1. Soak peas overnight.
2. Chop the celery, onion, and carrot.
3. Fry in olive oil until soft but not brown.
4. Add peas, stock, and herbs; simmer for 2 hours.
5. Stir in butter and vinegar.
6. Blend with a hand-blender.
7. Pour into a greased tin and leave to cool.
8. Refrigerate.