Garden peas with goat's cheese and lardo


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Slice the rind off the goat’s cheese log and place in the freezer until frozen solid
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
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
  • 100g of lardo, brunoised
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
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
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
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