Method 
1. Set a temperature-controlled water bath to 65°C.
2. To make the green pea soup, bring the water, chicken stock and salt to the boil in a saucepan, then add the peas and boil for 1 minute. Add the spinach, blanch for 10 seconds, then immediately transfer the mixture to a blender. Add the ice and blend to a puree. Strain the mixture through a fine sieve. Set aside until needed.
3. Place the eggs into a metal cylinder in the water bath. Cook for 30 minutes. Set aside.
4. To make the ‘peas’, use a hand blender to dissolve the calcium in the green pea soup, in a bowl. Blend in the xanthan gum, then place the bowl into a vacuum machine that is set to full vacuum, and zero seal. Close the lid and wait for the air bubbles to rise to the surface. Press stop, open the lid and repeat process 4-5 times until all of the air has been extracted. Chill in the fridge.
5. To make the ‘peas’, draw some of the mixture into a syringe without the needle head and place the tip of the syringe just below the surface of a bowl filled with the alginate water. Express enough of the mixture to simulate a garden pea, ensuring the mixture is completely submerged and the ‘peas’ are not touching each other. Leave for 3 minutes before removing and rinse in a fresh water bath. Store in olive oil until ready to use.
6. For the pea film, combine all of the ingredients in a saucepan, except for the gelatine. Bring to the boil for 10 seconds, skimming the surface. Meanwhile, soak the gelatine leaves in cold water for about 5 minutes until softened. Drain, squeezing out any excess water. Stir through the gelatine. Once dissolved, strain through a fine sieve.
7. Heat a GN 1/1 tray. Working quickly, add 2 ladles of the pea film mixture to create an even layer. Use a blowtorch to remove any air bubbles from the surface. Allow to cool. Brush with olive oil. Cover the surface with a sheet of baking paper, carefully remove the gel and place onto a clean work surface, baking paper-side down on the bench. Cover with another piece of baking paper. Cut a 14cm-square from the film. Set aside.
8. To make the sorbet peas, blend the methylcellulose into the soup in a bowl, then extract air in the vacuum machine, using the same process as in step 4. Using a squeeze bottle, drip the mixture into the liquid nitrogen. Once the ‘peas’ are completely frozen, remove with a slotted spoon. Roll the peas in olive oil.
9. To serve, bring a saucepan of salted water to the boil. Using a sharp knife, pierce a small hole in the small end of the egg to break the vacuum inside of the shell. Carefully cut off the opposite end of the egg to where you pierced the hole. Carefully tip the egg into the serving bowl. Blanch the freshly podded peas for 5 seconds. Remove and combine with the same quantity of ‘peas’ and place into the serving bowl alongside the egg. Garnish the peas with mint, chives, truffle oil, and season with sea salt and pepper. Carefully place the pea film square over the bowl. Garnish with the sorbet peas and truffle oil.
