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Pan-fried polenta with crushed peas and langoustines
Fruit and vegetables
sprig fresh
thyme
, leaves removed and chopped
1
garlic
clove, chopped
4
garlic
cloves, chopped
1
garlic
cloves
1
lemon
, to squeeze
2cm/1in fresh
horseradish
, grated
curly
pea shoots
12 pea shoot flowers
Tins, packets and jars
100g/3½oz quick-cook
polenta
, plus extra for dusting
Cooking ingredients
5g/⅛oz
salt
1 tbsp vegetable
oil
, to fry
pinch
salt
salt
Dairy, eggs and chilled
20g/¾oz unsalted
butter
55g/2oz
Parmesan
, grated
50g/1¾oz unsalted
butter
100g/3½oz unsalted
butter
Meat, fish and poultry
8 medium raw
langoustines
, heads and shell removed
Other
400g/14oz frozen
peas
, defrosted
60g/2¼oz fresh
peas
Back to recipe
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