Pan-fried polenta with crushed peas and langoustines

1. 1

   To make the polenta, line a baking tray then set aside. Add the butter, salt, thyme and garlic to a saucepan and sweat for a couple of minutes.

2. 2

   Add 500ml/18fl oz water to the pan and bring to the boil.

3. 3

   Whisk in the polenta and cook out for a few minutes. Pour into the lined tray and set in the fridge, for at least 2 hours or until firm.

4. 4

   Once set, cut into 8-10 portions and dust with extra polenta and set aside until serving.

5. 5

   To make the crushed peas, add the garlic and butter to a saucepan and sweat for a couple of minutes.

6. 6

   Add the defrosted peas and blend with a hand blender.

7. 7

   Bring a pan of water to the boil, then blanch the fresh peas for 60 seconds. Drain, then add to the blended peas and mix.

8. 8

   To finish the polenta, heat a frying pan over medium heat with a little oil and pan-fry both sides of the polenta pieces for 2-3 minutes until crisp. Remove and rest on some kitchen paper whilst you cook the langoustines.

9. 9

   For the langoustines, use the same pan over high heat, caramelise the langoustines on both sides before dropping in a clove of garlic with the butter to baste. Finish with a squeeze of lemon.

10. 10

    To serve, lay a slice of polenta on a plate, topping with the crushed peas, pea shoots and flowers, serving the langoustines alongside.

1 serving ≈ 263 g

Nutrition values are estimates. - means data is unavailable.