1 banana shallot, finely diced

1 clove of garlic, crushed

60g butter

400ml milk

100ml double cream

500g fresh or frozen peas


7 free range egg yolks


Not  only  can this recipe be  fully  be  prepared  ahead  of  time  but it is  also  truly  versatile. It  makes  an  attractive  vegetarian  starter  but  equally  it  could  be  served  as an  alternative  to crudités  and  dip  at  a  summer  party. The  vegetables  that  cover  the  dish  act  as  crudités  which  guests  can  use  to  scoop  up  the  pea  custard.

At  the  restaurant  we  serve  this  dish  topped  with  bread  croutons,  asparagus,  baby  carrots,  broad  beans,  peas,  enoki  mushrooms  and  wild  Scottish  flowers. You  can  get  really  creative  here  and  use  whichever  selection  of  seasonal  toppings  you  like.


Gently sweat the shallot and garlic in the butter. Add the milk and cream. Bring to the boil and season with salt.

Blend the peas in a high speed blender. Add the milk and cream mixture. Blend until smooth, pass through a fine sieve.

Add the mixture to a large bowl and mix in the egg yolks. Place the bowl over a pot of gently simmering water or bain marie.

Stir the mixture continuously until it reaches 82C on a thermometer. Season again to taste.

Set the mixture in 5 bowls over ice. Place the bowls in the fridge so that the custard can fully set.

When you are ready to serve, remove the bowls from the fridge and arrange your selection of vegetables upright on top of the pea custard.


Restaurant Mark Greenaway

Features more veg
Features more veg