Celebrate Great British Pea Week – Yes Peas!

Method

1. Pea Ice Cream

Chicken Stock, Garlic Clove, Bay Leaf, Frozen Peas, Salt and Pepper to taste

Bring the stock, garlic and bay leaf to a simmer in a saucepan and reduce by half. Pour into a blender with the peas and blend until totally smooth. Pass through a sieve and season with salt and pepper. Cool in a bowl over another bowl of ice, stirring occasionally. When chilled, add to an ice cream machine and follow the manufacturer’s instructions. When ready, transfer to a container and chill in the freezer for 2 hours. Dip a spoon in hot water and scoop out the ice cream to serve 4 portions when ready. This recipe makes more than 4 but keeps for 1 month in the freeze.

2. Freekeh

Freekeh, Vegetable Stock, fresh Peas, Nibbed Almonds, Butter, Chorizo, Vegetable Oil, Chives, Parsley, Salt and Pepper

Depending on the type, either soak the freekeh overnight or just rinse before cooking. Place in a medium pan and cover with the vegetable stock. Simmer until tender, then allow to cool to room temperature. Pod the fresh peas and boil in seasoned water for 2 minutes. Refresh in iced water and then remove. Take the skin off the peas and discard. In a frying pan, fry the nibbed almonds in butter until golden. Drain on a tray on kitchen paper. Fry the chorizo in vegetable oil until still a little chewy but not crispy. Mix the cooked freekeh with the peas, almonds, chorizo and chopped herbs. Season with fine salt and black pepper.

3. Soy Chicken Powder

Chicken Fillets, Soy Sauce

Preheat a deep fat fryer to 165°C. Marinate the chicken in the soy sauce in the fridge for 1 hour. Drain, then deep fry the chicken for 10 minutes. Drain, cool, and chop into 2cm pieces. Blend to a powder in a blender.

4. Chorizo Stock

Shallots, Water, Chorizo, Xanthan Gum, Lemon Juice, Salt

Bring the shallots and water to the boil in a saucepan. Reduce the heat to a gentle simmer and remove the froth with a ladle. Simmer for 35 minutes or until the stock tastes sweet. Add the chorizo and simmer for 35 minutes, or until it has reduced to 250ml, skimming constantly with a ladle to remove any froth. Pass through muslin cloth or paper towel and cool to room temperature. Pour into a blender and on the lowest setting add the xanthan gum little by little using a tea strainer, this will thicken the liquid slightly. Pass through a fine sieve. Add the lemon juice and season with salt. Set aside at room temperature.

5. Langoustines

12 Large Fresh Langoustines

Remove the head and the intestinal tract from the langoustine. Blanch in heavily salted simmering water for 3 minutes. Remove and placed in iced water to cool. Remove from the water and peel.

6. To Finish

Tendril Pea Shoots

Spoon 3 small piles of the freaked mix onto each plate, resting a langoustine on top of each pile. Add the warm chorizo halves to 2 piles of freekeh. Sprinkle the soy chicken powder over the top of the plate and spoon the chorizo stock into the gaps. Finally add a spoon of ice cream at the centre of the plate, and finish with the pea shoots.