Ingredients

Recipe Guide

Instructions

1The pea puree:,Bring the frozen peas to the boil in a saucepan. After a few mins, take the peas out and set them aside

2The stock:,Add the stock ingredients into a saucepan and bring to the boil

3Slice the mushrooms horizontally into chunks. Set aside the top and bottom and place the rest of the mushrooms into the saucepan and simmer for 10 minutes, rotating the mushroom chunks halfway through

4The vegan parma ham:,Mix all the parma ham ingredients thoroughly. Place rice paper into the mixture set the bowl aside to soak for a few mins

5Pick up the rice paper and let the excess marinade drain off

6Place the rice paper on a chopping board and lay out flat. Leave to dry for 5 minutes

7Back to the pea puree:,Blend the peas into a paste

8Push the paste through a sieve to remove any lumps

9Add a pinch of salt, freshly ground black pepper and lemon juice before mixing thoroughly

10Back to the mushroom scallops:,Take the mushrooms out of the stock and slice a criss-cross pattern into the top of the mushrooms

11Place a frying pan on a medium to high heat with a little bit of corn oil

12Once up to temperature, place the mushrooms into the pan with the scored surface facing down. Leave to down

13Once the scored surface is browned, turn the mushrooms over to brown the other side

14Back to the parma ham:,Drizzle vegetable oil evenly over the surface of the parma ham and gently rub in with your hand

15Plating your dish:,Spoon the puree on one side of the plate and swipe across

16Plate the mushrooms on top of the puree

17Tear up the vegan parma ham and plate around the mushrooms

18Top with micro coriander and edible flowers.