The combination of peas, ham and cheese is a classic in Italian and British cuisine, chef Jack Gould writes. Here it's put to use in a delicious risotto.
The use of goat's cheese and fresh herbs at the end give it a wonderfully light finish that really evoke the summertime.
Normally I would advocate buying fresh, but unless you can harvest the peas yourself and eat them that day, the frozen variety are far sweeter and so much more convenient.
I like to make a puree with half the peas and a little of the stock. This turns the risotto a vibrant green colour and makes it look delicious.
If you are scared of fat then never look at how a chef makes risotto, as you will be horrified by the amount of oil, butter and cheese that really go in. This shouldn't put you off though. With an appropriate serving size there's no reason why this can't be included in a healthy diet.
I like to eat risotto alongside some lightly dressed green leaves, as I find that the acidity of the salad cuts through the richness of the rice.
Ham and pea risotto with goat's cheese
Serves 4
Ingredients
1 litre vegetable stock
20g butter
2-3 Tbsp extra virgin olive oil
2 shallots
1 clove garlic, crushed
300g streaky bacon cut into cubes
400g risotto rice
1 glass white wine
400g frozen baby peas
small handful chopped parsley
100g crumbly goat's cheese
100g grated parmesan
salt and pepper
Method
To make the pea puree, take 200ml of your stock and 200g peas and bring to the boil in a saucepan. After 30 seconds put in a food processor and blitz until smooth then set aside, we don't add this until the end.
Meanwhile, heat the oil in a heavy-based saucepan and add the shallots. Cook on low until they are soft and then add the bacon and garlic. Cook for 2-3 minutes on a medium heat and then add the rice.
Stir the rice thoroughly, making sure it is completely coated in oil. Keep stirring for another few minutes until the rice goes slightly translucent. Now you can add the wine and keep stirring until it is completely absorbed by the rice.
Add the rest of the stock little by little, making sure it has been absorbed each time. This draws out the starch and makes the rice extra creamy.
The amount of stock is just a guideline, so trust your judgement: if you think the rice needs more cooking then you can add more liquid (hot water from the kettle works fine).
When it is almost ready add your pea puree and the rest of your frozen peas. Keep stirring and tasting, making sure it is just right. Add the parmesan, butter and fresh parsley and stir. It should be quite loose and saucy, definitely not dry.
Spoon on to your plates and then crumble over your goat's cheese and a drizzle of olive oil for good luck.
Serve with a crisp green salad.
Lemon tart
Ingredients
4 whole eggs
3 egg yolks
150g caster sugar
100g light brown sugar
300ml lemon juice
225g butter
1 quantity sweet pastry for a 20cm tart shell
Method
Roll out your pastry and press into the tart shell then leave to rest for 30 minutes. Blind bake in a 180degC oven until golden brown and then leave to cool.
In a heavy-based pot whisk the eggs and sugars together and then add the lemon juice and butter. Reduce to a medium low heat and keep stirring, being careful not to let the mixture burn on the sides of the pan or catch on the bottom.
As it gets warmer it will start to thicken so keep stirring. Once it starts to bubble a bit take off the heat and stir for another minute before pouring it into your tart shell. Smooth over the top with a spatula and leave to set for 2 hours.
Serve with ice cream or cream.
