Bury St Edmunds' own MasterChef quarter finalist Hannah Gregory is back this month, determined not to let go of summer just yet. . .
As much as I try to resist, I fear this may be my last summer recipe of the year. However, there are rumours circulating that we are in for a Indian summer. September is set to be balmy and we may still have a couple of al fresco suppers left in us. With that in mind, I am adopting a positive mental attitude and continuing to cook as if it were the height of the sunny season. Some may call it denial, I call it field of dreams’ing a situation, or perhaps manifestation if you are that way inclined.
This recipe is a perfect way to start a meal or makes for a delicious lunch by itself. If you can get your mitts on fresh peas that’s great, but frozen work just as well here, just try and get the sweeter petit pois variety.
Serve with crusty bread and a chilled glass of wine. Glorious.
CHILLED PEA & MINT GAZPACHO, PEA FRICASSEE & FRESH BURRATA
200g fresh peas or defrosted frozen
100g podded broad beans
8 tablespoons extra virgin olive oil
2 x balls of burrata
Lots of salt and fresh black peps
Small bunch of mint, leaves picked
1 x bag of pea shoots
Lavender flowers (optional)
Olive leaves (optional)
First make the chilled gazpacho. Blanch the peas and broad beans in boiling water for two minutes. Refresh in iced water. Once cool enough, pinch any tough skins off the broad beans.
Reserving half the peas and beans, put the rest into a blender with 2 tablespoons of olive oil, 2 tablespoons cold water, juice and zest of half a lemon and 10 mint leaves. Blitz until really smooth. You want this to be quite thick so it sits nicely on the plate, so add your water in stages until you get the right consistency. Chill until needed.
In a bowl toss the remaining peas and beans with the juice of a lemon, 5 tablespoons of olive oil, pea shoots, 10 mint leaves and salt and peps.
Delicately toss everything together with your fingers making sure all the peas and leaves are covered with the lemony dressing.
To plate, put a large spoon of the gazpacho in the centre of a plate and smooth out to make a neat circle. With a teaspoon, carefully spoon the fricassee around the circumference of the gazpacho circle. Gently place the burrata in the centre.
Finish with a good grinding of black peps, a drizzle of extra virgin olive oil, and any additional pea shoots or peas to finish the plate.
Sprinkle over the lavender tips and olive leaves if using.
Find out about Hannah’s upcoming Supper Clubs and what she is currently cooking via Instagram @WanderSups