To begin, rinse the dried grey peas thoroughly in cold water. Place them in a large bowl, cover with triple their volume in water and leave to soak overnight. This softens the peas and reduces cooking time.

Drain and rinse the soaked peas. Transfer them to a heavy-based pot, cover with fresh cold water, and add the bay leaves. Bring to a boil over high heat, then reduce to a gentle simmer. Skim off any foam that rises to the surface.

Simmer the peas uncovered for 1 hour or until they are fully tender but not falling apart. Add salt during the final 10 minutes of cooking to allow the peas to absorb flavour without toughening their skins.

While the peas are cooking, heat a large dry frying pan over medium heat. Add the diced bacon and fry slowly to render the fat, stirring occasionally, until golden and crisp. This typically takes about 10 to 12 minutes.

Remove the crispy bacon pieces and set aside. In the remaining bacon fat, add the finely chopped onion. Sauté gently until soft and deeply golden, about 8 to 10 minutes, stirring occasionally to prevent burning.

Once the onions are caramelised, return the bacon pieces to the pan. Stir to combine and warm through for another 2 minutes. If desired, add a small knob of butter at this stage for added depth and richness.

Drain the cooked peas well and remove the bay leaves. Taste and adjust the seasoning with salt and freshly ground black pepper, keeping the flavours simple and rustic, as tradition favours.

Gently fold the peas into the pan with the bacon and onion mixture. Stir carefully to coat the peas without breaking them. Warm everything together over low heat for 3 to 5 minutes to marry the flavours.

Conclude by serving the grey peas hot in shallow bowls or on rustic plates. This dish pairs beautifully with a glass of kefir or dark rye bread on the side. For added authenticity, garnish with a few extra bacon bits and a pinch of black pepper.