Peas ~ Ricotta ~ Salted lemon A simple sounding dish that we served at our summer feast, but so much love and care went into each element. The peas were grown by Allwoods in Polegate using organic agroforestry methods. Each pea carefully popped out of its pod, quickly blanched and rolled into a bowl of vinegar, Mestó extra virgin olive oil, lemon zest, salt and pepper while still warm. The freshest, creamiest sheep milk ricotta lovingly crafted at High Weald Dairy, and home made preserved Amalfi lemons, thinly sliced and coated in Halen Môn sea salt. Pea shoots grown like magic in our garden from little dried peas. Sometimes the majority of the work in creating a dish is done before the ingredients even reach the kitchen and it’s a pleasure to cook this way. @mestooliveoil @allwood_veg @highwealddairy @halenmon