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Heat the butter in a large pan. Add the ham, frozen peas, 850ml hot water (straight from the kettle), chicken stock cube and the handful of mint leaves. Season well.
Bubble for 30 secs-1 min until the peas have defrosted, then remove from the heat, add the double cream and blitz with a hand blender. Serve in teacups topped with a swirl of cream, extra ham and small mint leaves, with cheese straws for dunking.