Our Head Chef, Adam Banks has created this beautiful dish with fresh clams and podded peas to get you ready for barbecue season. Whether you’re on the beach or in the garden, this delicious, simple dish will pair perfectly with a warm summer’s evening and a glass of wine.
Serves 2 as a main
Peas in pod 700g (or 200g podded peas)
Razor clams 12 (6 per person)
Almonds 30g, roughly chopped
Lemon half, juiced
Fennel fronds handful or roughly 30g
Pea shoots handful or roughly 50g
Pancetta 75g, chopped into large pieces