• ½ the meat from a ham hock, shredded or chopped
• One shallot or onion, finely diced
• Two cloves garlic, squished and peeled
• One stick celery, chopped
• 300g or so of frozen peas
• A small glass of white wine
• A splash of Worcestershire sauce
• A medium potato, peeled and diced into small pieces
• Ham stock
• Butter
• Mint

In the big, once-white pot, melt the butter over a medium heat. As it foams, add the onion or shallot and the celery. Cook until softened, then add the garlic and the potato. Stir and cook until fragrant. Add the white wine and a splash of Worcestershire and reduce by half. Add the stock and bring to the simmer, cooking for 20 minutes until the potato is very soft.

Meanwhile, in a separate pan, heat the ham until thoroughly hot and soft and keep warm to one side. Add the peas to the soup pot, return to a simmer and cook for a few minutes, just until the peas are hot through. Blend until smooth with a little extra butter. Season, pour into bowls and add the ham. Serve with a garnish of fresh chiffonade of mint.