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May Recipe: Ricotta Gnudi with Garden Peas & Radishes

A plate of ricotta gnudi with bright garden peas and radishes on a wooden table

Kicking off May with a gentle history lesson: peas happen to be one of the world’s oldest cultivated vegetables. Catherine di Medici, wife of Henry II, is credited with popularising peas (along with forks and artichokes) in 16th century France, according to food historian Alan Davidson.

Here is a fresh and light spring recipe to celebrate their arrival – grab them young in pods and you don’t even need to cook them.

Gnudi, peas, radish & chervil

Serves 4

GNUDI

Ricotta 500g
Egg ​​yolk 1
00 Flour 30 g
Parmesan 30 g
Zest of 1 lemon
Nutmeg grated 1/2
Semolina 250 g
​​Salt & pepper

PEAS & RADISH

Radishes 1 bunch
Garden peas 200 g
Juice of ½ lemon
Chervil 1 bunch
Parmesan 100 g
Good olive oil 100 g

METHOD

  • Mix together all the gnudi ingredients except the semolina.
  • Spread a layer of semolina on a baking tray or Tupperware that will fit in a fridge. Pour some more into a small bowl, this will be for coating the gnudi balls.
  • Roll the gnudi into 12 balls (about 50g). One at a time, toss them gently in the bowl of semolina and put onto the tray. Fridge this overnight.

TO SERVE

  • Cut the radishes into small edgy shapes, decant the peas from their pods (if the peas are young, there is no need to cook them, if older, blanche them first for around 3 minutes). Roughly chop the chervil. Toss all into a bowl. Dress with the lemon, oil and salt.
  • Bring a pot of salty water to the boil. Drop the gnudi in gently. Don’t overcrowd. Poach for 3 minutes. Serve three to a plate.
  • ​Split the radishy peas amongst the plates, sprinkle parmesan and serve.

Spring Greens Soup Recipe

A Panzer’s bestseller in store, this comforting and healthy soup is the perfect transitional meal from winter to spring!

Serves 6. 

Ingredients:

  • 1 large shallots(julienne)
  • 2 celery sticks (sliced)
  • 1 garlic clove (sliced)
  • 1/2 leek (julianne)
  • 1 fennel (sliced)
  • 1 bunch spring greens (finely chopped)
  • 1/2 hispi cabbage or savoy cabbage (finely chopped)
  • 1/2 bunch lemon thyme (finely chopped)
  • 3 litres chicken stock (low in sodium)
  • 2 corn fed chicken legs
  • 8 gr smoked salt
  • 3 gr ground black pepper.
  • 15 g olive oil extra virgin

Method:

  • In a large pot, add the olive oil, shallots, celery, garlic, leeks and fennel and cook until the vegetables are tender.
  • Add the lemon, thyme and chicken stock. Season to taste with salt & pepper.
  • Add the chicken leg and 3 litres of vegetable stock and boil for 5 mins, then simmer for 30-35 mins. Season again with salt & pepper to taste.
  • Remove the chicken leg, let it cool and remove the meat from the bone.
  • Add the chicken meat back to the soup, along with the hispi cabbage and spring greens.
  • Simmer for a final 10 mins and serve with your favourite crusty bread.

If you are short of time to make it, you can always order from the shop, made freshly in our kitchen while in season.

DELIVERY ZONE INFORMATION

Local London Delivery

Due to the nature of our range, some items can only be delivered within the London area. If your order containers any flowers or fresh fruit then you will need to live locally to be able to have it delivered. Sushi is delivered within a 3 mile radius of our store.

Nationwide Delivery

All other goods can be delivered nationwide (excluding Highlands and Islands) via our partner couriers. There is a slightly larger delivery cost for this service outside of London.

Collection In Store

Everything on the store can be ordered for collection from our store. Orders must be picked up on your chosen collection date, and can be picked up from the store between the hours of 9am – 6pm, seven days a week. If your order was placed online, please bring your order confirmation when collecting.

Certain goods can be sent overseas, please call for more information.