1 fresh mint sprig, leaves picked, to garnish
3 large potatoes
1 tsp Dijon mustard
50ml/2fl oz mint vinegar or white wine vinegar
120²µ/4½´Ç³ú 00 flour, plus 50g/1¾oz for dusting
1 tbsp olive oil
50ml/2fl oz rapeseed oil
salt
50g/1¾oz dry salt cured ham, cut into thin slices
125²µ/4½´Ç³ú burrata
3 free-range egg yolks
50g/1¾oz grated Parmesan
100g/3½oz fresh peas