Crispy Smelt and Split Peas Bowl

Tender smelt paired with fennel bulb, iceberg lettuce and watercress and split peas, finished with fresh oregano and borage and a hit of garam masala. 1. Pat the smelt dry and season with sea salt, garam masala. 2. Heat beef tallow in a heavy pan and roast the smelt until it develops a deep golden crust, about 12 minutes. 3. Add fennel bulb, iceberg lettuce and watercress to the pan and cook until just tender, stirring in fresh oregano and borage for fragrance. 4. Cook the split peas separately according to type until tender, then combine with the pan juices. 5. Rest briefly, taste, and adjust seasoning before serving hot.