Peas, sheep's curd, lemon salad, by Jonray and Peter Sanchez-Iglesias

A transition course taking the diner from the savoury world to the sweet world on the current spring menu

Lemon curd
75g caster sugar
Juice and zest of 1 lemon
2 large eggs
50g butter

Using a Thermomix, blend all the ingredients for 15 seconds at speed 6. Insert a butterfly whisk and cook for 1-2 minutes at 80e_SDgrC, speed 4. Put into airtight glass jars and keep refrigerated.

Vanilla syrup - marinade
300g caster sugar
300ml water
2 vanilla pods, cut and deseeded

Bring the water and sugar to 90e_SDgrC and then simmer at 60e_SDgrC for 4 minutes. Add the vanilla seeds and, once cooled, store in a large glass airtight jar. Refrigerate.

Vanilla oil dressing
200g extra virgin olive oil
2 vanilla pods, cut and deseeded

Warm the olive oil to 40e_SDgrC, add the vanilla seeds and stir. Leave to cool, then store in a plastic bottle with a small nib top. Keep in a cool place.

Fresh peas
250g fresh peas in pods

Pod and blanch the peas for two minutes in 90e_SDgrC water. Chill in iced water and drain well. Add to the vanilla syrup to marinade and leave for a minimum of four hours until used. Keep refrigerated until ready to serve.

* Fresh peas need picking as soon as they fill the pods and the sooner they're cooked the better. Otherwise they're starchy, which will ruin the recipe.

Nitro sheep's curd
500g sheep's curd
100g whole milk
5g salt

Blend the sheep's curd, whole milk and salt, and pass through a chinois. Using a electric mixer with a whisk attachment, add the sheep's curd liquid then pour in liquid nitrogen - stop when a frozen powder is formed. Put into a sealable freezer bag and store in the freezer until ready.

To serve
Put half a tablespoon of lemon curd in the middle of the plate. Using the back of the spoon, create circular motions, so that the curd is perfectly flat. Drain the peas, and place half a tablespoon of them around the plate. Add fresh pea shoots, spread around the plate. Then add the nitro sheep's curd, and to finish add the vanilla olive oil dressing.