Crab with Peas and a Courgette Mousse

Top and tail and peel the large courgettes, cut into two lenthways and scoop out the pith with a teaspoon. Cut into one cm thick slices and quickly fry in some hot oil for thee minutes or so without browning and then take out and put in a blender- this to soften the courgette and reduce the moisture a bit.

Take the stalks off some basil to make a small handful and add to the blender along with two tablespoonfuls of ricotta a good squeeze of lemon juice. Blend well and then season with salt and more lemon juice if need be. Put the mixture into a bowl and fold in two tablespoonfuls of thick double cream, recheck the seasoning and put the bowl in the fridge for at least half an hour.

Put the peas into a saucepan, add a good tablespoonful of butter and barely cover with. Simmer until the peas are tender and drain off the water leaving as much butter as possible. Blend the peas with three or for mint leaves and then lightly season with salt and pepper.

Finely chop half a red pepper and sir into the crab in a bowl. Season the crab with salt and pepper and then sir in two teaspoonfuls of mayonnaise to help bind.

Top and tail the small courgettes and cut off a dozen or so slices as thinly as you can.

Start to assemble the dish by putting a round cooking ring on each serving plate, spoon in the crab mixture and level it with a fork. Carefully spoon on the pea mixture and level it with a fork. Spoon the courgette mousse on teach serving plate and carefully lay on top and arround three slices of courgette. Add a slice of lemon and serve  Zoom  .