Cook the garden peas. Zest and juice the lemons. Cut and slice the ciabatta. Slice the Kidderton Ash goat’s cheese.
And the rest...
- 1 Heat the oven to 160°C/ 140°C fan/gas 3. Roast the walnuts on a baking tray for 8 minutes until golden brown. Leave to cool slightly, then rub with a clean T-towel to remove most of the skin.
- 2 Put the white wine vinegar and caster sugar in a saucepan. Bring to the boil, then simmer for 2 minutes. Pour over the walnuts.
- 3 Mix the peas with the lemon juice, zest and olive oil, and season. Toast the ciabatta on a hot griddle pan, then top with the peas and cheese.
- 4 Place on a baking tray and cook in the oven for 3 minutes, until the cheese starts to melt. Top with the walnuts and pea shoots, then drizzle with the truffle honey to taste.