Last week

Here are a couple of dishes from last week.

At the top is a Spring pea soup with morels and coconut froth. I wanted to get a striking pea flavour and to bring out its sweetness with an acidic garnish. The soup is made by blanching peas in their pods for 1 minute, then shocking in ice water and putting through the juices. This gives you a bright green pea juice. We then add peas and potato to the juice and boil until tender. Blitz and pass through a chicois. The froth is coconut milk flavoured with a little rice wine vinegar and lime juice and salt. The morels are lightly saute with shallot and garlic and mixed with some popped peas and added to the soup. The result is a velvety soup which has sweet and earthy flavours.

Tthe dish beneath is a duck egg baked at 160C for 7mins. There is a cucumber and dill creme fraiche, smoked salmon foam and frozen grated smoked salmon. It is seasoned with freshly milled black pepper and smoked Malden sea salt. With the richness of the duck egg yolk, the smokyness and freshness of the salmon and cucumber give playful elements to the dish without overpowering.