JVS - Jewish, Vegan, Sustainable

Ingredients

• 350g fresh pea pods, shelled (use the shells for the stock and the peas for the purée and vegetables)
• 350ml iced water
• 100 g fresh peas (shelled weight)
• 10 g unsalted vegan butter
• 1 pinch of sea salt
• ½ white onion, diced
• 2 tbsp refined olive oil
• 1 small garlic clove, finely grated
• 200 g carnaroli rice
• 100 ml white wine, plus extra to finish (optional)
• 40 g freshly grated vegan hard cheese
• sea salt and freshly ground black pepper
• 5 g unsalted vegan butter
• 120 g baby courgettes, cut into 2 mm slices
• 140 g fresh peas (podded weight)
• 40 g French breakfast radish, sliced
• 40 g radish tops
• 40g baby leaf spinach