By James Mackenzie
This is a great dish in summer when peas and broad beans are in season. Using the braised peas and broad beans is my take on the French classic dish ‘petit pois à la française’.
Pre-heat the oven to 180°C/gas mark 4.
To make the stuffing, remove the meat from the cooked ham hock. Dice 1 of the chicken breasts and place it in a food processor, season with a little salt and pepper and blitz until smooth. Pour 200