Pea, ham and butter bean soup

Dice 1 peeled onion, carrot and medium potato. With 100g frozen peas place in a pan with 200ml vegetable stock.

Bring to the boil. Reduce heat and simmer for 15 minutes.

Stir in 2 tbsp fresh tarragon then carefully process in a blender until smooth.

Stir in 50g lean diced ham and a can of drained butter beans, 1tsp whole chia seeds and a handful of washed baby spinach then put the pan back on the heat and bring to boil.

Season to taste and serve with a sprinkle of dried basil and a drizzle of double cream and wedge of french stick bread.