Begin with the pasta dough. Mix the semolina, 00 flour, egg yolk, egg white and sea salt until a dough forms.

Knead until smooth, wrap in cling film and refrigerate for 1 hour.

Heat a little olive oil in a pan and gently cook the smoked haddock until just soft. Leave to cool slightly.

To make the filling, pulse the peas, mint, lemon zest, olive oil and a pinch of sea salt in a blender until coarse.

Transfer to a bowl and mix with the smoked haddock, crab meat, parmesan, lemon juice and cracked black pepper.

Spoon or pipe the filling into a piping bag and chill.

Divide the pasta dough into portions, keeping unused dough covered.

Roll through a pasta machine, reducing the thickness gradually until thin sheets are achieved.

Cut into rounds. Pipe filling into the centre of half the rounds.

Top with another pasta round, pressing out any trapped air and sealing the edges well.

Place onto a tray dusted with semolina or flour.

Blanch the asparagus and peas in salted boiling water for 1 minute, then refresh in iced water.

Heat the olive oil in a pan and gently cook the onion and garlic with a pinch of sea salt.

Add the anchovy, fish stock and double cream. Simmer for 5–6 minutes.

Transfer to a blender with the parsley and rocket, then blend until smooth.

Pass through a sieve and season with lemon juice and sea salt to taste.

Cook the raviolo in salted boiling water for 4–5 minutes, then drain carefully.

Warm the spring vegetables gently in butter.

Spoon the sauce into bowls, top with the raviolo and arrange the vegetables around.

Finish with olive oil and pea shoots before serving.