Pea sorbet with strawberries and mint

Blend the mint oil ingredients in a high-powered blender on full power 7 minutes

Strain the mint oil through a piece of muslin overnight in the fridge

For the sorbet, bring the water and sugar to a simmer, and stir until the sugar has dissolved. Chill until cold

Blitz 200g of the peas, all of the sugar syrup, citric acid and salt together

Once smooth, stir in the remaining peas and freeze in a pacojet container. When ready to plate, spin the paco jet to finish the sorbet. Alternatively, chill until cold and then churn in an ice cream maker

For the strawberry juice, cook the strawberries and sugar in a bain Marie for 1 hour, then strain the juice through a chinois or fine mesh sieve

Chill in the refrigerator until needed

Chill six serving plates

Slice the strawberries thinly into six slices and discard the end pieces

Dress the peas with one tablespoon of mint oil and set aside

Place one scoop of pea ice cream onto a frozen plate

Indent a hole in the middle of the ice cream with the back of a spoon. Place a tablespoon of mint oil-dressed peas in the middle of the ice cream

Fan out four slices of strawberries next to the ice cream

Pour in a tablespoon of strawberry juice around the sorbet in the bowl

Drop a few drops of mint oil into the strawberry juice. Garnish with three pieces of mint on top of the peas