Step 2

Drain the salt beef and transfer to a large stockpot. Cover with at least 6–7 litres of fresh cold water. Drain the split peas and place them in a double layer of cheesecloth, tied securely with string to leave room for expansion. Submerge the bag in the pot, tying the string to a pot handle.

Step 3

Bring to a boil, reduce heat and simmer gently for 2 hours.

Step 4

Remove the pease pudding bag and squeeze the contents into a bowl. Mash with butter and black pepper to taste. Set aside and keep warm.

Step 5

Add the whole cabbage (or quartered) to the pot and boil for 20 minutes. Then add the turnip, carrots and potatoes and continue boiling for a further 20 minutes until all vegetables are tender.

Step 6

Remove the salt beef and vegetables and arrange on a large platter. Serve with the pease pudding and the cooking liquid either ladled over as pot liquor or reduced to a thin gravy.