Orange, fennel & wild rice salad
Use up leftover roasted veg from Christmas dinner, nuts and citrus fruits in this light, bright and fresh rice salad – perfect for a Boxing Day buffet
Minted ham & pea soup shots
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8 - 12
Skip to ingredients
- 2tbsp butter
- 200g cooked, shredded leftover hamplus a little extra to serve
- 400g frozen peas
- 1 chicken stock cube
- mint leavesplus a few extra small leaves to serve
- 150ml double cream
- 150ml double cream
- cheese strawsto serve
Nutrition: per serving
- kcal132
- fat10g
- saturates6g
- carbs3g
- sugars1g
- fibre2g
- protein6g
- salt0.7g
Method
step 1
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.
step 2
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.
