English peas with nasturtium ice cream and pea velouté

For the ice cream, combine the milk, cream and nasturtium leaves together in a large bowl and leave to infuse in the fridge for 24 hours

The next day, pour the milk and cream infusion into a saucepan, add the glucose and simmer for 30 seconds. Strain through a fine sieve and return the mixture to a saucepan over a medium heat

Combine all the dry ingredients for the ice cream in a bowl and mix together. Slowly whisk the dry ingredients into the cream infusion until combined, then transfer to a blender. Add the nasturtium petals and blend for 30 seconds, then rapidly chill the mixture in a bowl or tray set over iced water to stop the mixture overcooking and to keep the colour. Pour into a container and freeze until solid

Preheat an oven to 200ºC/gas mark 5 and heat a deep pan of oil to 180ºC. Line a baking tray with paper towels

Deep-fry the wild rice until the kernels pop, then drain and cool on paper towels

In a large bowl, mix the cooled rice with the remaining nuts, seeds and Espelette pepper. Add the garlic and lemon zest and combine, then season with salt

Line a baking tray with baking paper. Add the glucose to the seed and nut mix and combine. Transfer to the baking tray and spread in an even layer on the sheet, then bake for 20 minutes. Once cooked and crisp, allow the granola to cool, then stir the mixture to break up any larger pieces. Store in an airtight container until ready to serve – there will be plenty leftover, but this is a great snack on its own or added to salads and other dishes

Bring 2 small pans of water to the boil. Blanch the peas for 40 seconds in one and the spinach leaves for 5 seconds in the other. Cool both rapidly in iced water to maintain their bright, fresh colour, then strain

Add the peas and spinach leaves to a blender and add just enough vegetable stock to cover. Don’t add too much to begin with – you can always add more if required. Blend on full speed until very smooth; you’re looking for a loose purée texture. Season with sea salt to taste and then pass the mixture through a fine sieve and set aside to cool. Once cooled, you can store this in the fridge for a day or so until ready to use

When you’re ready to plate, gently warm the pea velouté, taking care not to let it boil as it will split and lose colour. Whip the nasturtium ice cream in a blender. In a deep-sided bowl, place 1 tablespoon of savoury granola. On top, 1 tablespoon of the fresh, raw peas. Add a rocher of the nasturtium ice cream on top of the peas. Garnish the ice cream with a nasturtium petal and leaf, then pour the velouté around the ice cream. Serve immediately, before the ice cream melts