Chicken soup with tarragon mayo

1. Pour the stock into a medium-sized saucepan with the star anise and 200ml cold water.

2. Add the chicken and bring to the boil, before reducing to a gentle simmer. Poach for 8-10 minutes until the chicken is cooked throughout and there is no pink meat. Remove from the stock and allow to cool before shredding with your fingers.

3. Strain the stock through a fine sieve into a clean pan, place over a gentle heat and add the asparagus. Cook for a minute, then add the peas. Simmer for a further minute until tender. Return the chicken to the pan and check for seasoning.

4. Meanwhile, stir the tarragon and lemon zest into the mayonnaise and season with black pepper. Spoon the mayonnaise into the bowls. Serve the soup topped with the pea shoots and tarragon mayonnaise on the side (ready to stir through). Serve immediately.