Organic peas and broad beans with ricotta and gremolata

In collaboration with The Organic Trade Board as part of #OrganicUnboxed, Michelin-star-winning head chef Tom Aikens has created this recipe for organic peas and broad beans with ricotta and gremolata. Our mouths are watering at the mere mention.

Ingredients (serves 4)

For the peas and beans

1 pinch salt

1 pinch sugar

4 tbsp organic peas

4 tbsp organic broad beans

For the gremolata:

40g organic flat-leaf parsley

20g tarragon

1 organic garlic clove, finely chopped

zest of 1 lemon, peeled and finely chopped

1 pinch sugar

1 pinch salt

150ml organic olive oil

For the lemon emulsion:

1 organic egg yolk

1 organic lemon, zest and juice

1 pinch caster sugar

2 pinches salt

1 pinch freshly ground organic black pepper

100ml organic olive oil

100ml grapeseed oil

10ml water

To serve:

300g ricotta

1 handful of pea shoots

Fresh tarragon

Fresh chives

Fresh chervil

Zest of 1 organic lemon, grated

Salt and freshly ground organic black pepper

Method

Begin by blanching the vegetables. Bring a pan of water to the boil over a medium-high heat and stir in the salt and sugar. Blanch the peas for 45 seconds or until just soft, then remove from the pan using a slotted spoon and refresh immediately in iced water. Once cooled, drain the peas and set aside until required. Keeping the pan on the heat, bring the water back up to the boil and add the broad beans. Simmer for one to two minutes, then drain and plunge into the iced water to cool. Pod the broad beans to remove the outer skins and set aside. For the gremolata, add the fresh herbs, garlic, lemon, salt, sugar and oil to a blender and blitz to form a coarse purée. Check the seasoning and set aside until ready to serve. To make the lemon emulsion, place the egg yolk, lemon zest and juice, sugar and seasoning in a clean blender. Begin blending together and, as the mixture thickens, slowly trickle in both the oils until thick and smooth. Add a little water to loosen if required, then pour over the peas and beans and mix until evenly coated. To serve, beat the ricotta to loosen it slightly and divide it between serving plates. Make a well in the centre and spoon in a pool of the gremolata then scatter over the peas and beans. Garnish with fresh pea shoots and herbs, and a little freshly grated lemon zest and seasoning.

Recipe courtesy of greatbritishchefs.com