Ham, Pea and Mint is a great British flavour combination for the spring and summer. The saltiness from the ham is balanced perfectly by the sweet mint and pea. Add in a mustard and creme fraiche sauce and this is a great centrepiece for lunch, supper or a buffet. The filo pastry will turn crisp and golden on cooking.

Garnish with fresh mint and shell-on peas.
Serve with a salad with some fresh garden peas (or cooked frozen peas) mixed through.

Try one of these sauces as an accompaniment:

• Crème fraiche with a spoonful of English mustard mixed in (add mustard to taste).
• Make a pea and mint coulis by blending peas, fresh mint, seasoning, and a tablespoon of water to loosen (add more if required).
• Make a salsa verde by chopping together parsley, mint, shallots, garlic, capers and adding olive oil to loosen (or you can blitz it in a blender).
• Crème fraiche with crushed peas and fresh mint mixed through.

The ham hock is shredded and mixed together with creme fraiche and mustard. Peas and mint are cooked and then crushed together roughly. The pea mixture goes on the base with the ham hock and creme fraiche on top. The filo pastry is wrapped around, and left open with a filo flower created in the centre.