Sweet pea martini

Start the pea water and pea-infused gin the day before you want to serve the cocktail. For the pea water, place the frozen peas in a blender with the water and a small pinch of salt and blend until smooth. Freeze overnight (this will make more than you need)

For the pea-infused gin, place the gin and peas in a blender and blend for 30 seconds until the peas have fully broken down. Transfer the mixture to a container and place in the freezer for 12 hours – this helps achieve a clearer final infusion

The next day, allow the pea water mixture to thaw slightly out of the freezer, then double-filter first through a fine mesh sieve, then through a coffee filter. Transfer to a container and store in the fridge until needed

After 12 hours, allow the gin mixture to thaw slightly out of the freezer, then strain through a Superbag porous filter bag. Transfer into a sterilised bottle and refrigerate until required – a strainer funnel will help with this (this will make more than you need)

Use a pipette to squeeze a few drops of the pea water into a martini glass. Place the vermouth and 50ml of the pea-infused gin in a cocktail shaker. Add ice cubes, stir until ice-cold, then strain into the martini glass. Garnish with a fresh pea pod and serve with Jeremy Lee’s Cured trout with asparagus and vermouth beurre blanc