Steps

• 1. To make the pea salad, remove the fresh peas from their pod, then blanch them in boiling water for 45 seconds (60 seconds for larger peas). Drain and immediately transfer to a prepared ice bath. Peel the second membrane from each pea. Toss the podded peas with the grapeseed oil and a generous pinch of salt.
  2. Char the peas by grilling over high heat in a cast-iron pan, or by placing in a small pan and torching them with a blow torch, ensuring you do not overcook the peas. Transfer the charred peas to a bowl suspended over an ice bath. When ready to serve, combine the peas with the remaining pea salad ingredients and toss to combine. Season to taste with salt.
  3. To make the salted cream, in a medium bowl, generously season the lightly whipped cream with salt. Slice each oyster into 3 pieces. Place the oyster into the back of the shell and repeat with the remaining oysters.
  4. To serve, spread a little salted cream over each oyster, then spoon over the charred pea salad. Garnish with the sorrel and native basil leaves (if using). Fill a serving plate with crushed ice and place the oysters on top and serve.