Garden Peas, Cultured Butter, Sea Salt, Crisp Pea Blossoms


Preparation info

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By Peter Gilmore

Published 2014

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To Finish

  • 2 litres (70 fl oz) grapeseed oil
  • sea salt

Bring 5 litres (175 fl oz) of water to the boil in a large saucepan.

In a large, heavy-based saucepan, heat the grapeseed oil to 180°C (350°F). Take the pea blossoms set aside for deep-frying and dip them individually into the batter then straight into the reserved dry combined flour, shaking off any excess. Put the battered flowers into the hot oil (without overcrowding the pan) and fry for 1 minute or until lightly golden. Drain on paper towel.

Add the peas to the boiling water and blanch for approximately 1–1½ minutes or until just tender. Drain the peas and immediately add the cultured butter mixture and season with fine sea salt to taste.

To Plate

Divide the hot buttered peas into 8 warmed serving bowls and garnish with fried pea blossoms, fresh bean, pea and carrot blossoms and agretti sprigs. Serve.

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