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
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.