Marrowfat Pea & Smoked Tofu Bon Bons with Burnt Leek XO

Method

1. Add the marrowfat peas to 300ml of water to soak overnight in the fridge.
2. The next day rinse the soaked peas and place in a saucepan with the bicarbonate of soda, garlic, dried chilli, spring onion, salt, olive oil and water. Bring to the boil, then cover and reduce to a low simmer for 40 minutes, or until just past tender.
3. Whilst the peas are simmering make the XO sauce. Preheat the grill on its highest setting, place the leeks under the grill, turning periodically until blackened all over. The inner layers will begin to soften and the juices will begin to ooze out. When burnt all over remove form the grill and finely chop.
4. Heat 2 tbsp olive oil in a saucepan then add the chopped leeks, garlic, chilli and fine sea salt. Cook for 10 minutes, stirring regularly until jammy, then stir through the smoked sea salt. In a bowl combine the leek mixture with all the other sauce ingredients and the remaining oil then leave to one side.
5. Use a slotted spoon to remove the marrowfat peas and the chilli from their cooking liquid (keep the liquid) and put in a bowl. Partially mash the peas – you want them to retain a lot of texture – then leave to cool. Finely chop the chilli and add it to the bowl with the peas. Once the peas have cooled, blend the smoked tofu into a smooth paste and add to the bowl, along with 4 tbsp of the pea cooking liquid, mix thoroughly then season to taste.
6. Shape the mixture into 10 evenly sized balls – between 30-35g each, place on a plate and refrigerate for a minimum of 30 minutes to chill and firm.
7. Put the flour, egg / aquafaba and panko breadcrumbs into 3 bowls. Using one hand for dry and one for wet coat each ball in flour, then egg / aquafaba, then panko and place back on the plate. From here you can either put them in an airtight container in the fridge to fry later or fry immediately.
8. Heat the vegetable oil in a deep sauce pan or deep fat fryer. The oil will begin to shimmer on the surface when the oil is hot enough, but to test place a small piece of bread into the oil and if it starts bubbling immediately you know the oil is ready.
9. Using a spoon, gently lower the balls up to 3 at a time into the oil. Fry for 1 ½ to 2 minutes until golden brown, then remove and place on a wire rack whilst frying the rest.
10. Serve each bon bon with a tablespoon of XO.