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8-10
Medium
Published 2011
I’ve developed this dish over the years into what is now a fantastically elegant plate of food. I use the traditional Northeast dish of pease pudding and blend it into a refined smooth purée using yellow split peas which are cooked in the ham stock to give them that distinct flavour. I also use fresh, live creel-caught langoustines, sometimes known as Dublin Bay prawns, or scampi.