Trim 1 bunch of spring onions and place in a blender with 300g of frozen peas and 300g of frozen spinach. Tear in 100g of smoked ham, pick in the leaves from ½ a bunch of fresh mint (15g), then cover with 400ml of boiling kettle water. Put the lid on securely, cover with a tea towel and, holding it in place, blitz until smooth, stopping to scrape down the sides and help it along, if needed. Pour into a large pan on a high heat and add another 1.2 litres of boiling kettle water. Smash up 300g of wholewheat fusilli into random shapes – the easiest way is to wrap it in a tea towel and attack it with a rolling pin – and stir into the soup. Bring back to the boil, then simmer until the pasta is cooked through, stirring regularly and adding splashes of water to loosen, if needed. Taste the soup, and season to perfection. Divide the soup between bowls or mugs, then use a speed-peeler to shave over 50g of feta in fine strips, before tucking in.