Garden peas with goat's cheese and lardo

This starter is a wonderful display of the undeniable connection between goat's cheese and fresh peas. James Cochran makes the most of both ingredients by making the goat's log into a frozen crumb and a silky-smooth bed of goat's cheese, which holds the blanched peas and a bit of lardo for good measure.

First published in 2019
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Ingredients

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Imperial

Method

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
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
First published in 2019
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After spending nine years with the likes of Brett Graham at The Ledbury and The Harwood Arms, James Cochran has become one of the UK's most exciting chefs, wowing the capital with his imaginative cooking at 1251.

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