Place a ham hock in your biggest pan, cover with cold water and slowly bring to the boil. Once it’s come to the boil, take it off the heat and pour away some of the water; this will get rid of some of the saltiness from the ham.
Wash about 300g yellow split peas thoroughly in cold water then leave overnight (in fresh water).
Next morning, bring the ham stock back up to boil, add a small diced onion and one clove of garlic, then all the yellow split peas. Turn down the heat, cover with a lid and simmer away for about one hour.
Using a hand blender, blitz to a rich pulp, add a few knobs of butter, mix all together then place into covered ovenware dishes and bake in the oven for approximately 30 mins.
Take out of the oven, fluff mixture through with a fork, then let it set. When cool, transfer into small dishes.