For the puree:

Soak the peas overnight with some bicarb of soda. Next day, cover with fresh water and cook with stock vegetables and woody herbs until soft. Blend at full speed with confit garlic, lemon juice, salt and a little of the cooking liquor. Once smooth, emulsify in some extra virgin olive oil.

For the crumb:

Leave some cooked peas to dry somewhere warm, then roast with some oil and salt in a dry oven at 170C until crisp. Crush in a pestle and mortar with some spiced seeds and nuts.