A fresh British dish for you to try at home!
Bring a large pan of water to the boil, add the podded broad beans and cook for 2 minutes. Remove with slotted spoon into a bowl of iced water to refresh.
Re-boil the water and tip in the shelled peas and mangetout. Cook for one minute, then drain and quickly refresh in a large bowl of iced water. Slip the broad beans out of their pods.
Drain and pat all the vegetables dry with kitchen paper and tip into a bowl, then fold in the olive oil and cider vinegar.
Just before serving stir the chilli, spring onions, parsley, mint and ham hock into the pea mixture and toss in the pea shoots (if using). Season to taste and serve immediately.