Place the peas, shallot, carrot, bay leaf, thyme and chicken stock in a large pan, season.
Bring to the boil and simmer until the peas are tender.
Once tender remove from the heat.
Blend half of the mixture in the robot coup with the butter and malt vinegar then fold through the rest of the peas and check seasoning
Pork Chops
Season well with salt and pepper, brush with English mustard and fry on either side until well coloured. Add the cimi de rapa, butter, thyme and garlic to the pan and transfer to the oven for a 6-8 minutes until cooked. Remove from the pan and leave to rest.
Add the mustard to the pork sauce and bring to the boil.
Spoon the pease pudding onto the plate, add the cimi de rapa, pork chop then add a teaspoon of crab apple jelly to the pork chop. Finish with the mustard sauce.
Place the peas, shallot, carrot, bay leaf, thyme and chicken stock in a large pan, season.
Bring to the boil and simmer until the peas are tender.
Once tender remove from the heat.
Blend half of the mixture in the robot coup with the butter and malt vinegar then fold through the rest of the peas and check seasoning
Pork Chops
Season well with salt and pepper, brush with English mustard and fry on either side until well coloured. Add the cimi de rapa, butter, thyme and garlic to the pan and transfer to the oven for a 6-8 minutes until cooked. Remove from the pan and leave to rest.
Add the mustard to the pork sauce and bring to the boil.
Spoon the pease pudding onto the plate, add the cimi de rapa, pork chop then add a teaspoon of crab apple jelly to the pork chop. Finish with the mustard sauce.
