Omar Allibhoy's peas with serrano ham

SERVES 3

• 250g peas
• 3 eggs
• 4 cloves garlic
• 1 Spanish olive oil
• 4 slices jamón Serrano
• 2 tbsp dry sherry
• 100g chicken stock
• 0 a few fresh mint leaves

Step 1
Bring a large pan of salted water to the boil and add the peas and eggs (wash them first) at the same time.

Step 2
If you're using frozen peas, don't worry that the water goes cold and it takes a while to come back to the boil, both the eggs and peas will cook to perfection.

Step 3
Drain in a colander and rinse the eggs under cold running water to cool down a little.

Step 4
Meanwhile, place a large frying pan over a medium heat and add the sliced garlic and a drizzle of olive oil.

Step 5
After a minute, add the chopped jamón and fry quickly until it goes crisp (take care not to let the garlic go too brown).

Step 6
Add the sherry and then quickly light it with a lighter or some long matches to flambé the pan.

Step 7
Add the chicken stock, fresh mint, seasoning and drained peas and cook for 1 minute before transferring to warmed plates.

Step 8
Peel the warm eggs carefully and cut in half – they should be quite soft, not hard-boiled.

Step 9
Place on top of the peas and sprinkle with a few flakes of sea salt.

Step 10
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