then pour into an ice cream machine and churn for 20-30 minutes or until the sorbet reaches a soft-scoop ice cream texture. Taste for seasoning and adjust with a pinch each of sugar and salt if necessary. Transfer to a freezer container and freeze.
Next
poach the eggs. A rice cooker is the best thing to use
but if you don't have one
heat a pan of water to around 62C/143F
ideally monitoring the temperature with a digital probe. Carefully add the eggs in their shells and leave at 62C/143F for about 1½ hours - the whites will be just firm and the yolks runny. Remove the eggs with a slotted spoon and set aside.
Preheat the oven to 180C/350F/Gas 4. Arrange the bread slices on a large baking sheet
brush with olive oil and bake for about 12 minutes or until golden-brown.
Pour the chicken stock into a medium saucepan and add the butter
shelled peas and a good pinch of salt. Simmer gently for 3-4 minutes to braise the peas until tender.
To serve
carefully peel the shells from the duck eggs. Spoon the braised peas into the centre of warmed shallow soup bowls. Sit the eggs on top of the peas. Lay a slice of ham over each egg
and arrange a spoonful of pea sorbet to one side. Lay a couple of pieces of toast on top of the ham. Dress the pea shoots with a drizzle of olive oil and a sprinkling of salt
