Ingredients
For the minted pea purée
50g/2oz butter
1 shallot, finely chopped
400g/14oz frozen or fresh peas
1 tbsp sugar
150ml/5½fl oz chicken stock
85ml/3fl oz double cream
small handful fresh mint, finely chopped
For the prawns
2 tbsp clarified butter
20 large prawns, heads and shells removed, de-veined
1 lemon, juice only
salt and freshly ground black pepper
For the carrot foam
500ml/18fl oz carrot juice
3g lecithin (an emulsifier, available from health food shops)
To garnish
1 bunch rocket leaves
olive oil
lemon juice

Method
1. For the minted pea purée, melt the butter in a saucepan, add the chopped shallot and gently fry until softened. Add peas, sugar and chicken stock and boil until the peas are tender. Drain, refresh in iced water and reserve four tablespoons of peas for garnish.
2. Place the pea cooking liquid back onto the heat and boil until the volume of liquid has reduced to one tablespoon. Add the cream and bring back to the boil, then remove from the heat and blend until smooth with a stick blender. Season with salt and freshly ground black pepper and pass through a fine sieve. Before serving stir the finely chopped mint into the purée.
3. For the prawns, melt the clarified butter in a large frying pan, add the prawns and gently fry for 2-3 minutes or until pink and just cooked through. Squeeze over the lemon juice and season with salt and freshly ground black pepper.
4. For the carrot foam, place the carrot juice and lecithin into a large bowl and blend with a stick-blender until foaming.
5. To serve, place a few spoonfuls of pea purée onto each plate, lay over the prawns (five per person) and spoon over the carrot foam. Garnish with a little rocket drizzled with olive oil and lemon juice.