1 bunch radishes
1 pint snap peas
1 bunch shungiku

Wash the peas and radishes. Pull the string from both sides of the peas.

Trim the leaves and stems (if any) from the radishes. Cut them in half or quarters, depending on their size.

Pea Purée

400 grams pea
5 grams mint
100 grams crème fraîche (or sour cream)
80 grams onions, finely diced

"Freezer blanching" is a fun trick to help break down the texture of the peas without heating them. Simply shuck the peas, freeze them and defrost them. You could also skip that step by using frozen peas.

In a small pot over low heat, melt a spoonful of butter, then add the diced onions. Place the lid on the pot and cook for about 5 minutes or until the onions are translucent. Turn the heat off and let sit for 5 minutes to let onions cool.

Place all ingredients, except the crème fraîche, into a blender. Purée until smooth (you may need to stop the blender a couple of times and move the mixture around to get it to purée properly). Once smooth, fold the pea purée into the crème fraîche.

Ricotta

Ricotta is traditionally made with lemon juice, but since they don't grow here, Rawlings uses a neutral-flavoured vinegar.

500 grams milk
5 grams salt
27 grams vinegar
75 grams heavy cream

Pour the milk and salt into a small pot. Over mediumlow heat, slowly heat to 87C (190F), stirring occasionally to ensure it doesn't burn. Once it comes to temperature, stir the milk 4 to 5 times to get it moving. While it's still in motion, pour in your vinegar. Immediately stir the milk in an up and down motion with two strokes. Less is more in this situation. If you stir too much, the curds will be very small.

Let it sit for 5 minutes, then gently strain the whey through a fine-mesh sieve. Let it sit for only one minute, so it doesn't become too dry. Immediately transfer to a container and add 75 grams of cream, gently stirring to incorporate. Place it in the refrigerator for an hour to set, but best to serve room temperature.

To cook the peas and radishes, place them in a small pot with a spoonful of butter and a pinch of salt. Put the lid on the pot and place on low heat for one minute, then on medium-high heat for one minute. Keeping the lid on while cooking uses the water that's released by the vegetables to steam them. Give the pot a swirl or shake once or twice without removing the lid. Turn the heat off for one minute and let the residual heat do its thing. Test the vegetables and adjust the salt and texture to taste.

To assemble, place freshly cooked snap peas and radishes into a bowl. Dollop pea purée and ricotta throughout the bowl and sprinkle with copious amounts of shungiku.