Curated from Recipes | The Guardian — Here’s what matters right now:
Blitz and sieve those pods into a flavour-packed, emerald-green puree that’s perfect for stirring through a risotto base Inspired by Raymond Blanc’s pea risotto from his 2015 book Kew on a Plate, today’s dish is Blanc at his best, demonstrating his skill and thrift at the highest level. I’ve simplified the original by making it entirely from pea pods and parmesan rind, not least to show just how much flavour and colour they hold. Continue reading...
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Original reporting: Recipes | The Guardian