250g frozen Birds Eye peas
40g spring onions, finely chopped
10g cornflour
25g self-raising flour
1g baking powder
1 tbsp chopped chervil
1 tbsp chopped parsley
2 eggs, separated
4g salt
6g caster sugar
8 turns milled black pepper
2 egg yolks
Juice and zest of 2 lemons
15g caster sugar
100ml olive oil
200ml vegetable oil
20ml water
6g salt, a few turns milled pepper
200g cooked fresh peas (barbecue over hot coals if desired)
2 finely chopped shallots
1 tbsp chopped parsley & chervil
The cooked pancakes
Pea shoots, to garnish
Blanch peas in ½ litre boiling water with 12g salt and 12g caster sugar for 1 min; drain. In a processor, pulse peas with sieved cornflour and flour, egg yolks, seasoning and sugar to a coarse purée. Whisk egg whites with a pinch of salt (and a pinch of cream of tartar, if using) to thick/soft peaks. Fold into the pea mix. Spoon into a non-stick mini muffin mould and bake 10–12 min at 180°C until just set; cool.
Blend yolks with salt, pepper, lemon juice and zest, and sugar. With the blender running, slowly stream in the oils until thick. Loosen with a little water if needed; recheck seasoning—if too sweet, add more lemon juice.
Combine peas with enough lemon emulsion to bind; fold in shallots and herbs. Spoon the pea mix on top of each pancake, then finish with pea shoots.
250g frozen Birds Eye peas
40g spring onions, finely chopped
10g cornflour
25g self-raising flour
1g baking powder
1 tbsp chopped chervil
1 tbsp chopped parsley
2 eggs, separated
4g salt
6g caster sugar
8 turns milled black pepper
2 egg yolks
Juice and zest of 2 lemons
15g caster sugar
100ml olive oil
200ml vegetable oil
20ml water
6g salt, a few turns milled pepper
200g cooked fresh peas (barbecue over hot coals if desired)
2 finely chopped shallots
1 tbsp chopped parsley & chervil
The cooked pancakes
Pea shoots, to garnish
Blanch peas in ½ litre boiling water with 12g salt and 12g caster sugar for 1 min; drain. In a processor, pulse peas with sieved cornflour and flour, egg yolks, seasoning and sugar to a coarse purée. Whisk egg whites with a pinch of salt (and a pinch of cream of tartar, if using) to thick/soft peaks. Fold into the pea mix. Spoon into a non-stick mini muffin mould and bake 10–12 min at 180°C until just set; cool.
Blend yolks with salt, pepper, lemon juice and zest, and sugar. With the blender running, slowly stream in the oils until thick. Loosen with a little water if needed; recheck seasoning—if too sweet, add more lemon juice.
Combine peas with enough lemon emulsion to bind; fold in shallots and herbs. Spoon the pea mix on top of each pancake, then finish with pea shoots.
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