Mini Crushed Pea Pancakes with Pea Shoot Salad - Tom Aikens

Ingredients

• 250g frozen Birds Eye peas
• 40g spring onions, finely chopped
• 10g cornflour
• 25g self-raising flour
• 1g baking powder
• 1 tbsp chopped chervil
• 1 tbsp chopped parsley
• 2 eggs, separated
• 4g salt
• 6g caster sugar
• 8 turns milled black pepper
• 2 egg yolks
• Juice and zest of 2 lemons
• 15g caster sugar
• 100ml olive oil
• 200ml vegetable oil
• 20ml water
• 6g salt, a few turns milled pepper
• 200g cooked fresh peas (barbecue over hot coals if desired)
• 2 finely chopped shallots
• 1 tbsp chopped parsley & chervil
• Pea shoots, to garnish