Fry the toucinho in a pan, add water and dilute the corn flour. Allow rto boil for 20 minutes, stirring constantly. Place in a loaf tin greased with olive oil and leave to cool. When nice and cold, remove from the mould and cut into slices.

Heat the chicken stock with the coriander and mint. Once it boils, add the peas. Cook briefly, then blitz. Put through a fine mesh sieve to obtain a pea jus.

Put a drizzle of olive oil, the garlic cloves and prawns – peeled, but with their heads intact and seasoned with salt – in a hot frying pan. When almost cooked, add the conquilhas. As soon as they begin to open, remove the pan from the heat. Drizzle with lemon juice.

Serve the xarém slices with the prawns and conquilhas and drizzle with pea jus. Garnish with pea shoots and hollyhock flowers for extra fragrance.