Curried Sweetcorn and Scotch Bonnet Split Pea Soup Recipe - Great British Chefs

Ingredients

• 1 large onion, diced
• 1 red pepper, diced
• 2 garlic cloves, grated to paste
• 1 Scotch bonnet chilli
• 150g of yellow split peas
• 2 sprigs of thyme
• 500ml of chicken stock, or vegetable stock
• 2 corn on the cob
• 1 large potato, diced
• 400ml of coconut milk
• 4 hard-boiled Freshlay Farms Golden Yolker® eggs, halved
• oil, for cooking
• salt and pepper