Crab royale with peas and lovage

Begin by making the lovage oil. Place the leaves and the oil into a blender and blitz until completely smooth, then transfer to a pan. Bring to 60°C, then transfer back into the blender and blitz once more. Strain the mixture through a muslin cloth into a bowl set over iced water to chill

While the oil is straining, prepare the royale mix. Preheat an oven to 94°C/gas mark ¼ with a small pan of water on the bottom shelf. Pour the milk, cream, salt and cayenne into a saucepan over a medium heat and bring to 90°C

Meanwhile, whisk together the egg yolks and whites in a large bowl. Add the reduced bisque to the hot cream, stir, then pour the cream mixture over the eggs, whisking thoroughly. Pass through a fine sieve, then divide the mixture between 5 serving bowls. Place the bowls in the oven and cook for 20–30 minutes, or until set

Once the royales have set, remove from the oven and set aside. Turn the temperature up to 160°C/gas mark 3

Slice the sourdough bread as thinly as possible (placing it in the freezer for an hour or so beforehand makes this easier if you don’t have a meat slicer), then place the slices onto a baking tray. Bake for 8–10 minutes until very crisp, then set aside to cool. Leave the oven on

When ready to serve, bring a small pan of salted water to the boil and blanch the peas for 2–3 minutes, then refresh in iced water. Drain, then mix with some of the lovage oil and season

Place the bowls containing the set royale mixture back into the oven to warm through for 3 minutes. Meanwhile, mix together the crab meat and caviar with a little lemon juice and chopped chives

To plate, top each warm royale with the crab meat mixture. Spoon over the dressed peas, then break the croutons into small shards and push into the royale so they stay upright. Finish with the lovage and pea shoots and serve