Green pea and wild garlic cream

250 grams	shallots
4 grams	salt
250 grams	defrosted frozen green peas
200 grams	vegetable broth
20 grams	sushi vinegar
40 grams	wild garlic leaves
	Xanthan gum

First clean the shallots and chop it. Then drizzle some oil in a hot pan and glaze the shallots on a low heat with the salt. Once softened add the defrosted frozen green peas with the vegetable broth and the sushi vinegar. Now boil this till half of the liquid is reduced. After that transfer it into a blender and add the wild garlic leaves. Then blend it till smooth. Once it’s smooth add a touch of xanthan gum to prevent the cream from splitting. Now blend it for another minute and then keep it in a piping bottle in your fridge for later.

Recipe used in smoked pork belly dish