Maple-Glazed Sea Urchin Roe with Fava Beans and Pumpkin

Tender sea urchin roe paired with pumpkin, green peas and celery root and fava beans, finished with rosemary and parsley and a hit of turmeric. 1. Pat the sea urchin roe dry and season with salt, turmeric. 2. Heat duck fat in a heavy pan and sauté the sea urchin roe until it develops a deep golden crust, about 14 minutes. 3. Add pumpkin, green peas and celery root to the pan and cook until just tender, stirring in rosemary and parsley for fragrance. 4. Cook the fava beans separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of hoisin sauce and a scattering of cheddar cheese before serving hot.