Ham and pea broth

Make the most of fresh peas in this light and sophisticated take on a classic ham and pea soup.

By Tom Kerridge
From Great British Food Revival


  • 1kg/2lb 4oz fresh peas in the pod, podded, pods reserved
  • 100g/3½oz runny honey
  • 100ml/3½fl oz soy sauce
  • 1.5 litres/2½ pints chicken stock
  • 1 Savoy cabbage
  • vegetable oil, for deep-frying
  • 300g/10½oz good-quality ham, diced
  • ½ bunch fresh mint, leaves picked and torn
  • 2 punnets pea shoots
  • 1 bunch spring onions, sliced
  • 1 green chilli, chopped