Peas and Mint Recipe - Great British Chefs

Ingredients

• 500g of frozen petit pois
• 220g of milk
• 90g of high-quality olive oil, Ollie recommends Baux Valley
• 1 pinch of salt
• 1 pinch of sugar
• 2 1/2 sheets of gold gelatine
• 500ml of water
• 150g of mint
• 60g of sugar
• 1l water
• 30g of salt
• 100g of mint
• 100g of baby spinach
• 100g of high-quality olive oil, Ollie recommends Crete Gold
• 100g of vegetable oil
• 16 mangetout
• 120g of peas, fresh, podded
• 32g of lemon juice
• 10g of Chardonnay vinegar
• 10g of water
• 2g of sugar
• 2g of salt
• 100g of extra virgin olive oil
• 48 mint tips
• 8 pea flowers, or purple viola
• 48 pea shoots
• 16ml of Chardonnay vinegar