Pan-fried polenta with peas and langoustines recipe
 Cook to impress with chef Anna Haugh’s crispy polenta topped with garlic-infused peas and buttery langoustines. 20g/¾oz unsalted butter 5g/⅛oz salt sprig fresh thyme, leaves removed and chopped1 garlic clove, chopped100g/3½oz quick-cook polenta, plus extra for dusting55g/2oz Parmesan, grated1 tbsp vegetable oil, to fry 20g/¾oz unsalted butter 5g/⅛oz salt sprig fresh thyme, leaves removed and chopped 1 garlic clove, chopped 100g/3½oz quick-cook polenta, plus extra for dusting 55g/2oz Parmesan, grated 1 tbsp vegetable oil, to fry 50g/1¾oz unsalted butter4 garlic cloves, chopped400g/14oz frozen peas, defrosted60g/2¼oz fresh peas pinch salt 50g/1¾oz unsalted butter 4 garlic cloves, chopped 400g/14oz frozen peas, defrosted 60g/2¼oz fresh peas pinch salt 8 medium raw langoustines, heads and shell removed100g/3½oz unsalted butter1 garlic clovessalt 1 lemon, to squeeze 8 medium raw langoustines, heads and shell removed 100g/3½oz unsalted butter 1 garlic cloves salt 1 lemon, to squeeze 2cm/1in fresh horseradish, grated curly pea shoots 12 pea shoot flowers 2cm/1in fresh horseradish, grated curly pea shoots 12 pea shoot flowers Method To make the polenta, line a baking tray then set aside. Add the butter, salt, thyme and garlic to a saucepan and sweat for a couple of minutes.Add 500ml/18fl oz water to the pan and bring to the boil.Whisk in the polenta and cook out for a few minutes. Pour into the lined tray and set in the fridge, for at least 2 hours or until firm. Once set, cut into 8–10 portions and dust with extra polenta and set aside until serving.To make the crushed peas, add the garlic and butter to a saucepan and sweat for a couple of minutes.Add the defrosted peas and blend with a hand blender.Bring a pan of water to the boil, then blanch the fresh peas for 60 seconds. Drain, then add to the blended peas and mix.To finish the polenta, heat a frying pan over medium heat with a little oil and pan-fry both sides of the polenta pieces for 2–3 minutes until crisp. Remove and rest on some kitchen paper whilst you cook the langoustines.For the langoustines, use the same pan over high heat, caramelise the langoustines on both sides before dropping in a clove of garlic with the butter to baste. Finish with a squeeze of lemon.To serve, lay a slice of polenta on a plate, topping with the crushed peas, pea shoots and flowers, serving the langoustines alongside. To make the polenta, line a baking tray then set aside. Add the butter, salt, thyme and garlic to a saucepan and sweat for a couple of minutes. To make the polenta, line a baking tray then set aside. Add the butter, salt, thyme and garlic to a saucepan and sweat for a couple of minutes. Add 500ml/18fl oz water to the pan and bring to the boil. Add 500ml/18fl oz water to the pan and bring to the boil. Whisk in the polenta and cook out for a few minutes. Pour into the lined tray and set in the fridge, for at least 2 hours or until firm. Whisk in the polenta and cook out for a few minutes. Pour into the lined tray and set in the fridge, for at least 2 hours or until firm. Once set, cut into 8–10 portions and dust with extra polenta and set aside until serving. Once set, cut into 8–10 portions and dust with extra polenta and set aside until serving. To make the crushed peas, add the garlic and butter to a saucepan and sweat for a couple of minutes. To make the crushed peas, add the garlic and butter to a saucepan and sweat for a couple of minutes. Add the defrosted peas and blend with a hand blender. Add the defrosted peas and blend with a hand blender. Bring a pan of water to the boil, then blanch the fresh peas for 60 seconds. Drain, then add to the blended peas and mix. Bring a pan of water to the boil, then blanch the fresh peas for 60 seconds. Drain, then add to the blended peas and mix. To finish the polenta, heat a frying pan over medium heat with a little oil and pan-fry both sides of the polenta pieces for 2–3 minutes until crisp. Remove and rest on some kitchen paper whilst you cook the langoustines. To finish the polenta, heat a frying pan over medium heat with a little oil and pan-fry both sides of the polenta pieces for 2–3 minutes until crisp. Remove and rest on some kitchen paper whilst you cook the langoustines. For the langoustines, use the same pan over high heat, caramelise the langoustines on both sides before dropping in a clove of garlic with the butter to baste. Finish with a squeeze of lemon. For the langoustines, use the same pan over high heat, caramelise the langoustines on both sides before dropping in a clove of garlic with the butter to baste. Finish with a squeeze of lemon. To serve, lay a slice of polenta on a plate, topping with the crushed peas, pea shoots and flowers, serving the langoustines alongside. To serve, lay a slice of polenta on a plate, topping with the crushed peas, pea shoots and flowers, serving the langoustines alongside.