Brill, English peas, heirloom tomatoes, farfalle

  • Main
  • medium
  • 4
  • 2 hours, plus 2 hours roasting time

PT2H

PT2H

Share recipe

Ingredients

Metric

Imperial

Peas

Tomatoes

Farfalle

Herb sauce

  • 1 tsp tarragon, finely chopped
  • 1 tsp parsley, chopped
  • 200ml of chicken stock
  • 1 tbsp of olive oil

Brill

1
Pod all of the peas apart from 4 small pods. Cook the podded peas for 4 minutes in water seasoned with the salt and sugar
2
Lift out the peas and save 4 tbsp of the cooking water to use in the next step. Put a few of the peas back into their pods and set aside
3
Blend the remainder in a thermomix or blender for 6 minutes along with the 4 tbsp of water, pass through a sieve and chill
4
Heat the oven to 90°C. Blanch the kilo of tomatoes in boiling water for 15 seconds then peel but leave the stalks on 8 of them. Slice the remaining and lay in a single layer on baking trays. Add the whole tomatoes. Roast in the pre-heated oven 2 hours
5
For the pasta, put the flour and eggs in a food processor and whizz until a dough forms. Wrap in cling film and allow to rest for 20 minutes
6
Roll the dough through a pasta machine, starting with seven passes through the fattest setting. Drop the setting and pass the pasta through again. Continue dropping the setting until the pasta is approx 3mm thick
7
Cut into 16 5cm squares with a serrated pasta cutter. Pinch each square in the middle to form the ‘bow-tie’ shape of farfalle
8
Heat the oven to 200°C/gas mark 6. Season the brill then roast for 10 minutes or until cooked
9
Heat the chicken stock in a pan. Add the fresh herbs and a dash of olive oil. Whizz in a blender until very fine. Season
10
Meanwhile, blanch the pasta for 2 minutes or until tender in seasoned water, drain
11
Warm the pea purée and pour some into each bowl. Add some tomatoes, a piece of fish and 4 farfalle. Dress each plate with the herb sauce and finish with some of the whole peas, a pea pod and 2 of the whole tomatoes
Share recipe