Sauté the turkey bacon: Heat the olive oil in a large frying pan over a medium heat. Add the chopped turkey bacon and cook for 5-7 minutes, stirring occasionally. You'll notice the bacon turning a deep golden brown and the kitchen filling with a lovely smoky, savoury aroma. The pieces should be crispy to the touch.

Cook the aromatics: Add the diced onion, carrots, and celery to the pan with the turkey bacon. Cook for another 5-6 minutes, until the onions become translucent and the vegetables soften slightly. You'll hear a gentle sizzle, and the carrots will start to release their sweet smell.

Add the garlic and spices: Stir in the minced garlic, dried thyme, and smoked paprika. Cook for just 1 minute until the garlic is fragrant – be careful not to let it burn, as it can turn bitter. The colour of the paprika will deepen, and the mixture will look richly coloured.

Transfer to the crockpot: Tip the entire contents of the frying pan into your slow cooker. Add the rinsed split peas, chicken stock, and bay leaves. Give everything a good stir to combine. The liquid should look cloudy from the peas, with the vegetables and bacon distributed throughout.

Slow cook: Put the lid on your crockpot and cook on low for 6-8 hours, or on high for 3-4 hours. After about 4 hours on low, you'll notice the soup starting to thicken and the peas breaking down. The smell will be wonderfully earthy and comforting.

Finish and season: Once the peas are completely tender and the soup has a thick, creamy consistency, remove the bay leaves. Use an immersion blender to partially blend the soup if you like a smoother texture – I prefer to leave about half chunky. Taste the soup and season generously with salt and pepper. You'll notice the colour has deepened to a lovely muted green. Serve hot, garnished with fresh parsley if you like.