We're so ruddy close to spring, here's what the man from Chelsea (pictued here popping into someone's acid trip) cobbled together last year with some peas and a leg of ham that he found in his garden (unconfirmed fact).
Salad of peas and Parma ham
Serves four
2 leaves gelatine
600g shelled fresh peas
caster sugar
200ml double cream semi-whipped
small bunch of mint
2 long shallots diced finely
3 punnets pea shoots
4 slices Parma ham
For The Dressing
1 egg yolk
zest and juice of 2 lemons
225ml olive oil
Soak the gelatine leaves in cold water. Cook 400g peas in boiling salted water for about four minutes with a large pinch of sugar and salt to taste, then drain and plunge into iced water, leave for a few minutes then drain.
Cook the remaining peas in the same way, retaining their cooking water then place this last third in to a blender with 150ml of the cooking water add the soaked gelatine and make a purée. Pass this purée through a fine sieve and then place in to a bowl and into the fridge . Stir from time to time until it has nearly set, then add the cream which should be the consistency of thick custard, season and add a tbsp of chopped mint and you may need to add a pinch of sugar or a squeeze of lemon juice. Then chill.
To make the dressing place the yolk in to the blender with the juice and zest of lemon then blend for a minute, slowly add 200ml olive oil and a little water if it gets too thick , season then add a pinch of mint.
Cook the shallots in the remaining oil until soft but not coloured, then place in to a bowl to cool. Add the rest of the cooked peas another large pinch of chopped mint with a little dressing to bind them together. Place the shallot and pea mixture on to the plate with a little dressing and then the pea mousse, pea shoots and Parma ham.
Tom Aikens
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