This easy peasy recipe takes away the awkwardness of serving and eating peas. Bring 125g of frozen peas to the boil with a pinch of salt. Drain the peas, reserving the liquor. Heat 15g butter in a pan and add a chopped shallot till translucent. Add 2tbsp of chopped tarragon, the cooked peas and 20ml cream for about 4 minutes. Make the liquor up to 150ml using warm water and add 1.5g Agar Agar powder or 1 leaf of gelatine (soaked and squeezed) stir to dissolve fully then blend the two sets of ingredients. Sieve into an ice cube tray and refrigerate for an hour/until set. Move over Heston!