Ingredients

• 30g/1oz butter
• 2 tbsp olive oil
• 1 onion
• chopped
• 400g/14oz fresh peas
• 1 litre/1¾ pints chicken stock
• ice cubes
• 20g/â…”oz black olives
• diced
• 1 Little Gem lettuce
• leaves shredded
• 10g basil
• cut into strips
• plus extra to garnish
• 10g chives
• chopped
• 1 lemon
• zest only
• 1 lime
• zest and juice
• 160g/5½oz white crab meat
• salt and pepper
• olive oil
• to taste
• 100ml/3½fl oz double cream
• whipped

Directions

• For the spring pea soup
• heat the butter and oil in a large saucepan
• when hot fry the onions until soft. Add the peas and cook for a further 3-4 minutes.
• Bring the stock to the boil then pour it over the peas and onions. Return to the boil and cook for a further 3-4 minutes
• or until the peas are tender.
• Drain the peas
• reserving a little of the cooking stock. Blend the peas and cooked onions in a food processor with a little of the cooking stock.
• Pass through a sieve and set aside to cool in a bowl set over ice to retain the green colour.
• For the garnish
• mix the olives
• Little Gem lettuce
• basil
• chives
• lemon zest
• lime juice and zest with the crab meat
• then season with salt and pepper. Add a little olive oil
• to taste. Set aside.
• To serve
• place the dressed crab in rings in the centre of shallow bowls. Pour the pea soup around and add a quenelle of double cream on top. Drizzle over a little extra olive oil and season the cream with a little black pepper.