- 2 tbsp butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 200g cooked, shredded leftover ham, plus a little extra to serve
- 400g frozen peas
- 1 chicken stock cube
- handful mint leaves, plus a few extra small leaves to serve
- 150ml double cream
- cheese straws, to serve
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.