Pea and Ham Shot: an Original, Colourful Starter

The first sense through which a dish makes its impact is undoubtedly sight, then quickly smell, and straight after that taste and touch at the same time. That's why I think colours matter in food.

For an original, simple and pretty starter, I suggest making the most of the intense green of peas, together with their flavour. As this is my own recipe, I've given the quantities roughly — use your own judgement.

Pea and ham shot

Ingredients

• 250 g peas (the better the quality, the better the result; don't underestimate frozen peas, and if you can get peas from Llavaneres, make the most of it)
• 50 cl cream
• Oil
• Serrano ham

Method

Boil the peas in plenty of water. They need to be cooked, but don't overdo it, or they'll lose some of their colour. Once boiled, drain and blend thoroughly (a Thermomix will give you an amazing texture). Add a little cream to the purée for smoothness — not too much, or you'll lose colour — a little oil and some of the cooking water. Keep adding water and checking until you get the texture you want; the amount will depend on many factors, including the quality of the peas.

Cut the serrano ham into thin strips (like a fine julienne) and fry it for a minute in very, very hot oil, stirring well so it doesn't stick together; you want the strips to stay separate. Take it off the heat and put it on kitchen paper to remove the excess oil.

To assemble, put a little of the pea cream in a shot glass and, on top, floating and sticking out of the glass, a little of the crispy ham and a drop of the oil used to fry it. Serve with a spoon. The sweetness of the peas with the saltiness of the ham is a great combination, and the dish looks lovely too.

Another option would be a pea foam instead of a cream. The recipe would be very similar, but with more cream: after blending, put it in a siphon, add a charge and keep it in the fridge until serving.

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