Calories 539 per portion
Fat 44g (25.6g sat) per portion

Ingredients

• Frozen petits pois or fresh peas 250g (9oz) plus extra to garnish
• Chicken stock 250ml (9fl oz)
• Leaf gelatine 2 sheets
• Double cream 150ml (¼ pint)
• Mint leaves 12-15 plus extra to garnish
• Smoked salmon 100g pack

Instructions

1. Place petits pois and stock in a saucepan. Bring up to boil, cover and simmer for 5 minutes.
2. Meanwhile, soak gelatine sheets in a bowl of cold water.
3. Stir cream into peas, add mint leaves, then liquidise and pass through a sieve. Season to taste.
4. Drain gelatine sheets and add to pea cream. Briefly heat gently until gelatine dissolves.
5. Lightly oil two ramekin dishes and pour in pea cream. Allow to cool then chill for 4-6 hours.
6. Run a knife around the inside of each ramekin and turn out onto plates. Serve with salmon garnished with mint and peas.