Pan-fried polenta with crushed peas and langoustines

Method

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

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

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

6. Add the defrosted peas and blend with a hand blender.

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