Polish split pea soup with sausage (Grochówka)

1. Rinse the split peas and soak them in cold water for at least 2 hours (or overnight), then drain.

2. Bring the peas to the boil with the water, bay leaves and allspice, skim off the foam and simmer over low heat for 1 hour until they break down.

3. Meanwhile render the diced bacon in a frying pan, add the finely chopped onion and crushed garlic and fry until golden; add the sliced sausage and fry for another 2 minutes.

4. Add the diced potatoes and sliced carrots to the soup, season with salt and cook for 20 minutes.

5. Add the sausage, bacon and onion, the crumbled marjoram and pepper and cook for another 10 minutes; the soup should be thick and creamy – if it's too thick, thin it with a little hot water.

6. Serve piping hot with rye bread or croutons.

Tip: Grochówka is the legendary soup of the Polish army's field kitchens; on national holidays it's still handed out free in town squares from steaming field cauldrons.