Soak the split peas in 500 millilitres or 1 pint of water for 8 hours.

Drain and add to a saucepan with the stock. Bring to the boil and simmer for 10 minutes.

Turn off the heat and leave the peas in the stock.

Cut the potatoes into chunks about an inch or 2-3 centimetres. There's no need to peel them.

Chop the carrots into 1 centimetre pieces, dice the onion and slice the celery.

Put the vegetables in the slow cooker with the potatoes at the bottom.

Slice the gammon steaks into bite sized pieces.

If required, put the oil in a frying pan over a medium heat and fry the gammon for 2 minutes.

Add the onion and allow to soften for 2 minutes.

Add the peas and stock to the ham, along with the bay leaf and pepper.

Bring to a simmer and check the seasoning.

Transfer the mixture to the slow cooker.

Cook on HIGH for 4 - 6 hours. until the peas and vegetables are tender.

If you prefer a thicker stock, combine a tablespoon of cornflour (cornstarch) with water and stir through the stew.

Leave to cook for another 20 minutes.