Peel the fresh prawns and de-vein, removing the waste sac along the back. Wash and dry thoroughly

For the pea purée, blanch the peas in boiling water for 3 minutes until tender. Reserve 4 spoons of the peas for a garnish and blend the rest in a food processor until smooth

Make a beurre noisette. Heat the butter in a pan until it reaches a dark golden brown colour and has a nutty aroma. Heat the double cream in a separate saucepan over a gentle heat and add it to the pea mixture with a third of the beurre noisette. Pass through a sieve and chill immediately

To make the pea velouté, heat the oil in a pan and sweat the onion. Add the potato and the chicken stock and bring to the boil. Add the peas and cook for 5 minutes, then add the cream

Cook for another 2 minutes and blend with the remaining beurre noisette, a pinch of salt and the lemon juice. Pass through a sieve and chill immediately

Steadily heat the water, kombu and agar agar to 62°C for 1 hour

Add the bonito flakes, then bring to the boil and pass through a sieve into a greased flat plastic container that is at least 2cm deep

Leave the dashi to set for 6 hours and then dice into perfect cubes. Cook the peeled prawns in a hot pan for 1 minute on each side

To assemble, divide the pea purée into small bowls, and repeat with the velouté. Place these bowls on a plate. Heat the 4 spoons of cooked peas in the butter, then top the purée with a spoon of peas, 2 pea shoots, 2 prawns, and 5 dices of jelly per dish