2 carrots, cut into chunks
1 stick celery, cut into chunks
1 head garlic, cut in half horizontally
2 garlic cloves, cut in half
1 large onion, thickly sliced
3 sprigs parsley
1 large bunch flatleaf parsley, roughly chopped
1 shallot, thickly sliced
1 sprig thyme
1 bay leaf
salt and black pepper
6 whole peppercorns
2 tbsp rapeseed oil
750ml/1录 pint ham stock (from above)
25g/1oz butter
150ml/5fl oz double cream, plus extra to serve
1 small ham hock (about 1kg/2lb 4oz)
1 long baguette, cut in half lengthways, then widthways
400g/14oz frozen peas