Tom Aikens’ Organic Peas and Broad Beans with Ricotta and Gremolata

method:

• Start by cooking the peas and beans separately in a pan of boiling water. Stir in a pinch of salt and sugar then cook the peas for 45 seconds. Drain the peas and immediately cool in a bowl of iced water.
• Cook the broad beans in the same pan for 1-2 minutes and again cool quickly in the iced water. Remove the tough outer skins from the beans and set aside.
• To make the gremolata, place the herbs, garlic, lemon zest and juice, sugar, salt and oil in a blender. Process all the ingredients together to create a coarse, chunky mixture. Adjust the seasoning to taste and set aside.
• Clean out the blender ready to make the lemon emulsion. Add the egg yolk, lemon, sugar, salt and pepper and start the machine running slowly. Gradually pour in the oils and continue to blend until the mixture emulsifies as a smooth sauce – you may need to add a little water if too thick.
• When ready to serve, divide the ricotta between serving plates, creating a mound with a slight dip in the centre of each – it may help to beat the ricotta slightly first to make it smoother and easier to use.
• Pour of the gremolata into each well. Mix the peas and beans with the lemon emulsion then spoon over the gremolata. Finish with a little seasoning and a garnish of fresh pea shoots, herbs and freshly grated lemon zest to serve.