Garden peas with goat's cheese and lardo

PT25M

Share recipe

Ingredients

Metric

Imperial

1
Slice the rind off the goat’s cheese log and place in the freezer until frozen solid
2
Meanwhile, put the remaining goat’s cheese, goat’s curd, salt and pepper in a blender and whip until smooth and creamy. Reserve for later in a piping bag
3
Fry the lardo gently until the solids become crispy, then pass through a sieve, reserving the liquid fat. Keep the lardo in an airtight container until ready to plate
  • 100g of lardo, brunoised
4
Take the frozen cheese rind and use a blowtorch to char it. Return it to the freezer until frozen once more, then add to a blender and blitz to a crumb (you should be left with a crumb that's half white and half brown due to the charring). Return to the freezer until ready to serve
5
Blanch the fresh peas for 2 minutes in boiling salted water, then refresh in iced water. Dress with the lardo oil, crispy lardo, olive oil and salt
6
To serve, pipe the whipped goat’s cheese onto each plate and blowtorch the outside. Garnish with the lardo and pea mixture and top with the frozen goat’s cheese crumb
Share recipe