PORK, SAVOY, POTATO

Serves 4

1 pork tenderloin

1 savoy cabbage

15 Koffman new potatoes

2 cloves garlic

1 red chilli Serrano ham

2 Bramley apples

2 pink lady apples

3 tbsp brown sugar

4 slices of serrano

1 litre of pork stock

500ml of port ½ bunch of chives.

Cornish sea salt company l Prep the tenderloin by cleaning the silver skin and fat off. Then cut into 4 equal pieces. Split those pieces into three for a portion. l Prep the new potatoes by washing, place in salt water and bring to boil until al dente. Crush potatoes and salt with garlic. Either deep fry or pan fry until the potatoes are browned with an initial crunch. l Prep the savoy cabbage by shredding down and cooking in a pan with an emulsion of diced garlic and chill. l Cook serrano ham in oven until crispy. l Cook apples and brown sugar in a pan with a splash of white wine vinegar. Blend in a food processor. l To cook the pork, add oil, garlic and thyme to a bowl. Coat pork portions in the marinade then place in a hot pan to fry off. Finish in the oven. You are looking for a golden brown on each side. l Reduce the port and pork stock until half and alcohol is cooked off. You are looking for a thicker texture. Add a touch of apple juice for sweetness.

6 hand-dived scallops

Unsalted butter

Lemon Vinegar

3 Echalion shallots, finely diced 300g tomatoes, blanched, peeled and diced

3 red chillies, deserved and finely sliced

1 bunch flatleaf parsley, finely sliced

Salt

Sugar l Prep and wash scallops and the shells, keeping the roe and meat. l Weigh the roe and soften the equal amount of butter. Blitz the roes and butter together untill smooth, mixing half the shallots a pinch of salt and sugar and dash of vinegar. Split this butter mix equally between the bowled shell and place the scallop onto the butter. l For the pico de gallo, mix the peeled and diced tomatoes with the remaining shallots, parsley and chillies. Season with a dash of vinegar pinch of salt and sugar. l Put the scallops onto the BBQ and cook until tender and piping hot, the butter should be caramelised around the shell and be aromatic. l Once the scallop is cooked, take a spoon full of Pico de Gallo and mix it in the shell with the butter and scallop. You may find it easier to set the scallop aside to mix the pico through the butter.