As a chef sometimes I get asked what are the new food trends for the year. Its a question I dislike almost as much as “So what’s your speciality?”.
In other words its a difficult question to answer and I’d rather talk about my new current ideas. I often enjoy looking at an unfashionable ingredient such as
yellow split peas and create a dish that hopefully people will love and want to recreate themselves.

(serves 4)
300 (12 oz) grams Yellow Split peas
(soaked over night in cold water )
6 roughly chopped Shallots
1 pinch Saffron strands
1 large diced carrrot
I medium leek well washed & diced
2 litres (4 pints) Chicken stock
8-10 Basil leaves
1 x 227 gram (8 oz) Chicken breast
100 grams sliced Chorizo sausage
1 clove garlic crushed
4 tablespoons Olive oil

Method
1. Drain off the water from the peas and rinse them in more cold water, then drain the peas.
2. Heat 2-3 tablespoons of olive oil, add the shallots, carrot, leek and cook on a medium heat, for 5 minutes without browning.
3. Add the peas, chicken stock & garlic and simmer.
4. Place the saffron strands in a teacup and cover with boiling water,leave for 2 minutes to infuse then add the saffron & water to the soup.
5. Cook the soup until all the ingredients are tender then liquidize in a food processer until smooth. *For additional smoothness you can also strain the soup through a fine strainer.
Press through as much of the pulp as possible so you don’t lose too much!
6. Season with salt & white pepper.
7. Heat up a ribbed griddle pan if you own one, rub the remaining olive oil on to the chicken and when the pan is hot place the chicken on it at a 45 degree angle. Cook for about 5 minutes then turn over and repeat.
8. Cook the chicken until the juices running from it are clear but be careful not to over cook, or it will be dry. Season the chicken during the grilling process.

To Assemble
1. Warm your bowls and make sure the soup is hot.
2. Cut the chorizo slices into quarters.
3. Cut the Chicken into four longs strips then cut these again into 3-4 pieces.
4. Stack the basil leaves then roll them and carefully cut the stack into thin ribbons.
5. Ladle the soup into the bowls then, gently add the chorizo, chicken & finally the basil.

Chef’s Tip
Serve the soup with some flavoured bread rolls such as black olive or sundried tomato.