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Ham, egg and peas

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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