The mint provides a very distinct flavour and the apple juice is a perfect compliment to the mint. Serve with crusty bread, topped with melted cheese and green vegetables.

1. Dice the ham or bacon and peel and chop the onions. Put into a frying pan with the oil and fry on a medium heat, turning to seal the meat on all sides. Leave to cook through for about 20 min, stirring occasionally.

2. Meanwhile, pour the stock and apple juice or wine into a saucepan and put on to a simmer.

3. Finely chop the parsley and mint, including the stalks, and add to the pan.

4. Wash and dice the potatoes and carrots, leaving the skins on, (or drain if using tinned ones) and put into the saucepan. Cook until the vegetables are tender – around 15 min for small pieces of fresh veg or barely 5 min for tinned.

5. Once they’re done, remove about half the potatoes from the saucepan and place in a blender. Add just enough of the stock to cover, and blend until smooth. Tip back into the pan and stir through.

6. When the ham or bacon is cooked, toss everything in the frying pan into the saucepan along with the frozen peas. Stir and cook through for a few final minutes until the peas are tender, then serve.