Recipe: Creamy Smoked Spring Peas

1 Place your peeled potatoes cut into large chunks in a saucepan, cover with water and add a little coarse salt, the skin cut in 2 and the bay leaves, cover and cook for 14 minutes after boiling.

2 Meanwhile, blanch your lardons (cold water brought to boiling) then refresh them and sauté them in a pan with a little oil then drain them and place them on absorbent paper.

3 Your potatoes have been cooking for 12 minutes so add 7 oz (200g) of your spring peas, cook for another 2 minutes while testing the doneness of your potatoes.

4 Drain your potatoes and spring peas, remove the bay leaves and the skin, then pass through a vegetable mill with small holes.

5 Return to heat, add your knob of butter, salt and pepper, dry out, then add your chopped garlic and your fresh cream, stop the heat and cover.

6 Boil a little salted water then at boiling point pour in the remaining 3.5 oz (100g) of spring peas, the fava beans and the mini zucchini balls, cook for 2 minutes then refresh and drain them adding a drizzle of olive oil.
Plating
In pretty hot deep plates, the creamy mixture in the middle, sprinkle with crispy spring peas as well as the fava beans and zucchini balls presented harmoniously, the small croutons protecting your small lardons, then accompany each bite with a little of these small lardons.