Method: reference Mark Dodson great British chefs

Pea oil

Place the pea pods on a metal tray and use a blowtorch to char and scorch them. Transfer the pods into a saucepan, cover with olive oil and bring to 37 degrees. Remove from heat, transfer to a blender and blitz until smooth. Strain the oil through a muslin cloth, set over a bowl of iced water. Let the sediment settle to the bottom, then strain off the oil on top and reserve for later use.

Pea puree

Bring a large pan of salted water to the boil, blanch the frozen peas for 3 minutes. Add peas to a blender with a little water, blitz adding more water if needed. Season with salt if needed and lemon juice. Pass and keep

Bisque sauce

Reduce the shellfish stock by half, add the double cream and reduce by quarter, taste and season if needed, keep aside

Risotto

Add butter to a pan and place over a medium heat, add chopped shallots to the melted butter, chopped garlic, add the rice and mix in through the butter and shallot mixture, add white wine and cook gently until wine has reduce, add paddle at the time of shellfish stock until 3/4 cooked. Add mascarpone, pea puree, fresh peas to the pan and fold it all. Add fresh white crab meat, cold butter and taste, add couple pieces of cold butter and taste. Add grated parmesan off the stove.

Plate up

In a bowl, spoon in the risotto, place the asparagus spears on top, a bit more crab meat, the sea herbs Moai caviar and drizzle the pea oil. Poor in the bisque sauce around the bowl.

Recipe photograph taken by John Scott Blackwell.