1Soak peas overnight with 1 tsp bicarb soda.
3Put in slow cooker with 1 tsp bicarb soda, salt and chicken stock.
4Cook on high 2 hours then switched to low 4 hours.
5Stirred occasionally as skins separated.
6Serve into bowls
7Heat pies in oven and dropped one pie into each bowl of the pea soup and top with tomato sauce.
Submitted by Graeme Garrett
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