Minted ham & pea soup shots

• butter↗2tbsp tbsp
• cooked, shredded leftover ham200g g

  plus a little extra to serve

• frozen peas↗400g g
• chicken stock cube↗1
• mint leaves↗

  plus a few extra small leaves to serve

• double cream↗150ml ml
• double cream↗150ml ml
• cheese straws

  to serve

Step-by-step instructions

1. 1

   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.

2. 2

   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.