Braised Peas

For the Braised Peas

• 300 g peas, freshly shelled
• 150 ml white chicken stock

Blanch the peas in boiling salted water for 30 seconds. Strain and cool down in iced water. Warm the chicken stock and add the ham butter. Emulsify and add the peas. Warm gently and season with a little salt if needed.