Make this beautiful salad recipe from hatted restaurant Jonah's at home!


  • Green Asparagus

  • Baby Red Radish

  • Peas

  • Broad Beans

  • Woodside Goats curd

  • Fresh herbs

  • Good quality extra virgin olive oil

  • Pickled White Asparagus

  • White asparagus

  • Pickle Liquid: 400ml water, 200ml vinegar, 100ml sugar 

  • Pea Ice Cream

  • 3 whole eggs

  • 60g sugar

  • 20g salt

  • 200ml milk

  • 300ml cream

  • 700g peas


  • 1.

    Blanch and refresh the vegetables

  • Pickled White Asparagus:

  • 1.

    Peel white asparagus, leave in pickling liquid overnight

  • Pea Ice Cream:

  • 1.

    Add salt and sugar to egg and whisk, combine with milk and cream to make crème anglaise and chill.

  • 2.

    Boil and chill peas.

  • 3.

    Blend with crème anglaise and pass.


For more information please visit or get in touch with the restaurant here:


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