This humble, comforting dish is inspired by the beloved fave e cicoria (fava beans and chicory) from Puglia, but personalised with a couple of twists and made using ingredients easily found in the UK. The consistency is that of a (very) thick soup, topped with garlicky Swiss chard, crisp croutons and a flicker of chilli heat. Delicious, nourishing and indulgent all at once.Method

• Rinse the split peas under running water for 1 minute. Soak in cold water for 10 minutes, then drain and rinse again.
• Place the split peas in a large saucepan with the water, onion, and salt. Bring to a gentle boil, skimming off any foam from the surface. Cover and simmer for 50–60 minutes, until the peas are very soft. The smell of boiling yellow peas may not be the most inviting, but the flavour will be worth it!
• Add the olive oil and honey, then blend with a stick blender until smooth and creamy. The soup should be thick; loosen with a little boiling water if you prefer a more liquid texture.
• Meanwhile, boil the chard for 5 minutes in salted water. Drain, refresh under cold water and gently squeeze out excess liquid.
• Heat 1 tbsp of olive oil in a frying pan over low heat. Add the garlic with a pinch of salt and pepper. Add the chard and sauté for another 5-6 minutes. Splash in the balsamic vinegar/glaze, cook for 2 more minutes, then stir in the lemon zest. Remove from the pan and set aside.
• In the same pan, add 1 tablespoon of olive oil and a pinch of salt. Toast the diced bread for 2–3 minutes over high heat, tossing, until lightly golden.
• Divide the soup among four bowls. Spoon the chard into the centre, scatter over the croutons and finish with chilli oil to taste.

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