Serve this up as a fun starter at your next summer dinner party, or better yet, pop it in a mason jar and take it to work for a hearty work lunch.

SERVES 4

INGREDIENTS

For the pea soup
1 carrot, peeled and roughly chopped
1 stalk celery, roughly chopped
1 medium onion, peeled and finely chopped
2 cloves garlic, peeled and crushed
1 tbsp olive oil
Salt and pepper
1L chicken stock
2 cups frozen peas
1 tbsp fresh mint, chopped
Juice of ½ a lemon
For the Parma ham sandwiches
½ French loaf, sliced
4 slices Parma ham
40g Emmental, sliced

METHOD
For the pea soup
1. In a large pot set over medium heat, cook the carrot, celery, onion and garlic in olive oil for eight to 10 minutes, until the onion is translucent and slightly brown in colour. Season to taste.
2. Add enough chicken stock to just cover the veg and bring to the boil, then add the frozen peas.
3. Transfer the soup to a blender, add the mint and lemon juice, then blend until smooth and season. If it’s too thick, adjust the consistency with the stock.
For the Parma ham sandwiches
1. Assemble the sandwiches with the French loaf, Parma ham and Emmental.
2. Serve with the soup in jars.