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Pancetta king prawns, pecorino and pear foam and a beetroot and apple salad

This is inspired by Heston Blumenthal’s ‘The Sound of The Sea’. The beetroot salad is the stony beach, the foam the surf and the prawns are like dolphins in the surf. Don’t forget the parsley sea weed!

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For the pecorino and pear foam

  • 125ml/4½fl oz single cream
  • 2 pears, peeled, core removed
  • 110g/4oz pecorino cheese, finely grated
  • ½ tsp xanthum gum (available from health food shops and online)

For the prawns

For the salad

  • 4 small beetroots, cooked, peeled, finely diced
  • 1 Granny Smith apple, peeled, core removed, finely diced
  • 1 mandarin orange, peeled, white pith removed, segmented
  • 6 fresh mint leaves, finely chopped
  • 2 tbsp olive oil
  • 1 tbsp white wine vinegar

To serve

  • ½ pear, core removed, cut lengthways into thin slices
  • small handful chopped fresh flatleaf parsley