Serves 4
INGREDIENTS
115g/4oz small pasta shapes
30ml/2 tbsp vegetable oil
1 small bunch spring onions, chopped
350g/12oz/3 cups frozen peas
1.2 litres/2 pints/5 cups chicken stock
225g/8oz raw unsmoked ham or gammon
60ml/4 tbsp double cream
salt and ground black pepper
warm crusty bread, to serve

Pea and Ham Soup

Cook the small pasta shapes in plenty of boiling salted water according to the packet instructions. Drain through a colander, place in the

pan again, cover with cold water and set aside until required.

Heat the vegetable oil in a large heavy saucepan and cook the spring onions gently until soft but not browned. Add the frozen peas and

chicken stock, then simmer gently over a low heat for about 10 minutes.

Process the soup in a blender or food processor then return to the saucepan. Cut the ham or gammon into short fingers and add, with the

pasta, to the sauce­pan. Simmer for 2-3 minutes and season to taste. Stir in the double cream and serve immediately with the warm crusty bread.

Serves
INGREDIENTS
285g/10 oz dried egg noodles
1 tbsp vegetable oil
1 medium onion, chopped
1 clove garlic, crushed
1 piece fresh ginger, peeled and chopped
50g/2oz canned water chestnuts, sliced
1 tbsp light soy sauce
2 tbsp fish sauce, or strong chicken stock
175g/6oz cooked chicken breast, sliced
150g/5oz cooked ham, thickly sliced, cut into short fingers
225g/8oz prawn (shrimp) tails, cooked and peeled
175g/6oz bean sprouts
200g/7oz canned baby corn-cobs, drained
2 limes, cut into wedges, to garnish
1 small bunch coriander, shredded, to garnish

Noodles with Chicken, Prawns (Shrimp) and Ham

Cook the noodles according to the packet. Drain and set aside.

Fry the onion, garlic and ginger until soft. Add the chestnuts, sauces and meat.

Add the noodles, bean sprouts and corn cobs. Stir-fry for 6—8 minutes.