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250g Fresh peas in the pod

100g Red wild rice 

50g Crème fraiche

50g Verbena harissa 

Small bunch of lemon verbena

½ Bunch heritage radish

Salt and pepper

100ml of EarlyHharvest olive oil 


  1. Take the wild red rice and place it into a pan and cover with olive oil; bring to a high heat and let the rice puff up; once it’s puffed, drain and place the rice onto some kitchen paper and set aside.

  2. De-shell the peas and char using a blow torch or grill and allow to cool; dress in a little olive oil and season with salt and pepper

  3. Spread the Crème Fraiche onto the bottom of a plate, then spoon the charred peas over the top.

  4. Finish with sliced radishes, verbena harissa, and the puffed rice, then garnish with the lemon verbena.