Place bones (not cut) into 2 litres of water. Bring to the boil.

Simmer for 2 hours.

Take bones out of broth, and cut the meat into chunks. Return meat and bones to the broth, then add in the split peas.

Simmer for 1 hour.

Grate all the vegetables and add to the stock for a further hour (sometimes slightly more). The vegetables should basically fall apart in the stock.