Ingredients

Ingredients For the pea sorbet

• 40g/1¾oz liquid glucose, warmed (available from specialist baking suppliers and online)

• 400g/14oz frozen petit pois

• 2 sprigs mint, roughly chopped

• pinch caster sugar, if needed

• pinch salt, if needed

For the ham and egg

• 4 very fresh free-range duck eggs, at room temperature

• 8 wafer-thin slices French baguette

• drizzle olive oil

• 3-4 tbsp good-quality chicken stock

• 10g/½oz salted butter

• 100g/4oz freshly shelled peas

• pinch salt

• 4 wafer-thin slices British air-dried ham, or similar such as Serrano or Parma ham

• 100g/4oz fresh pea shoots, chilled

Description

Recipe Uses 40g/1¾oz Liquid Glucose, Warmed (available From Specialist Baking Suppliers And Online), 400g/14oz Frozen Petit Pois, 2 Sprigs Mint,...

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