Fresh English pea salad, by Dan Woodhouse, head chef of Boulters restaurant in Maidenhead.
For the pea purée
- 200g fresh peas
- 150g double cream
For the pea salad
- 300g pea purée
- 2 leaves of gelatine
- 4 slices of Parma ham
- 100g picked and blanched fresh peas
- 100g olive oil
- 1 bunch of mint
- 60g pea shoots
For the pea purée, bring the cream to boil, add the peas to simmer for one minute, blitz in a blender, season and pass. To make the pea panna cotta: take 200g of pea purée, soak two leaves of gelatine, warm the pea purée and add the gelatine, adjust the seasoning and set in moulds.
To make the mint oil; warm the olive oil to 55°C, add the mint and allow to infuse for five hours. For the bacon crisp; shallow-fry the four slices of ham until crisp and places on kitchen paper.
To serve, smear the rest of the pea purée on the plate, turn out the panna cotta, add the Parma ham and peas dressed in the mint oil. Drizzle a little of the mint oil on to the plate.
Finish with the pea shoots also dressed in the mint oil.