Yellow split peas are a staple up here in the north-east. My dad was from Lambeth, south London, so when he came up during the war and married me mam, they were a complete revelation to him.

They’ve been in my cupboard all of my life. I use them all the time for pease pudding, which is boiled in ham stock. We call it Geordie hummus.

It’s for ham and pease pudding sandwiches, which is a delicacy that’s particular to this part of the country.

I use it in soups. I elevate it to posh pease pudding, where I push some onions and carrot and celery through it. I’ve even been known, I have to confess – I’d be drummed out of the north-east, obviously – to put some sundried tomatoes through it. And fresh spring onions as well. You finish it off just as it’s coming to the right temperature. It’s so, so good.

My sons and I love them – yellow split peas are a staple in every King household’s kitchen.

The Hairy Bikers: Our Family Favourites by Si King (Seven Dials, £25) is published on 24 October. To support the Guardian and Observer, order your copy at guardianbookshop.com. Delivery charges may apply.

• This article was amended on 20 October 2024. An earlier version said the interview was by Holly O’Neill instead of Max Olesker.