SCALLOP, DASHI, KIMCHI

Serves 4

For the scallop brine

1000ml water

50g salt

10g lemongrass

5g kafir lime

For the scallop skirt butter

500g butter

250g scallop skirt

1 lemon

8g salt

For the kimchi dressing

6 bunches spring onion

1 tub gochujang paste

6 thumbs ginger & 6 thumbs galangal, peeled and chopped

70ml fish sauce

100g spring onion, sliced

For the dashi

150g shitake mushrooms

100g kombu seaweed

100g bonito flakes

6L water

For the kafir lime oil

100g kafir lime leaf

100ml grapeseed oil

To assemble

1 scallop, 60g, brushed with scallop butter

15g spring onion kimchi

40ml dashi

5ml kafir lime oil

5g caviar l For the brine, boil the salt, water and aromats. Chill and reserve until needed. l Open scallops, remove and wash the skirt – reserve. Remove the roe and rinse lightly. Brine for 20 mins. l For the scallop skirt butter, lightly oil and season the skirts then roast for 20 minutes at 180ºC. While roasting, dice the butter and add to a warm pan. Cook until the butter browns and stop with the juice from the lemon, add the salt then the roasted skirts. Infuse for 60 mins. Strain. l For the kimchi dressing, blend all ingredients apart from the spring onions, then mix in spring onions. Season with salt. l For the dashi, soak the kombu in cold water overnight. Place the soaked kombu and mushrooms in a pan with the water. Warm gently, never boiling, infuse for 30 minutes, strain and add the bonito flakes. Infuse for a further 30 minutes and strain again. l For the kafir lime oil, place oil and leaves in the thermomix at speed 10 for 1 min, then blitz at speed 6, heat 70ºC for 10 mins. Chill In a bowl over ice, then strain through muslin, hang in a piping bag to allow the oil and water to split, drain the water and keep the oil. l To assemble, place scallop brushed with scallop butter in the centre of the dish. Garnish with spring onion kimchi, dashi, kafir lime oil and caviar.

DAN ASHMORE Is the group executive chef of the Dean Banks restaurant group. See Dan in the La Española Chefs Theatre on Saturday 5 August at 3pm

Mix Pakoras

Makes 12-15

60g chopped spinach

50g sliced onion

168g grated carrots

4 tbsp gram flour

2 tbsp rice flour

1 tsp salt

1 pinch asafoetida

½ tsp turmeric

½ tsp red chilli powder

1 tsp coriander powder

½ tsp garam masala

237ml water

Oil for frying l In a large bowl place chopped spinach, add onion, carrots, both flours and all the dry spices. l Mix well, now keep adding water little at a time until the mixture comes together. Be careful to not add too much water, as the fitters won’t be crispy. l Using wet hands, make small patties of this mixture and fry in medium-hot oil until they become golden brown on both sides. l Drain on kitchen paper towel, serve hot and enjoy with tomato ketch-up or any other dip as you prefer.

ANURAG AGGARWAL was a finalist on MasterChef 2023.

Pasta E Ceci

Serves 4

400g pasta – I prefer tubes or shells here as they hold the chickpeas

2 tbsp olive oil

4 cloves garlic, thinly sliced 1 tbsp fresh or 1 tsp dried rosemary (optional), chopped if fresh

1 tsp chilli flakes (optional)

4 tbsp tomato paste

2 cans chickpeas salt l Start by bringing a large pan of water to a boil and season liberally with salt. Add your pasta and cook according to packet instructions. l Heat another pan over a medium-high heat and add your olive oil. Once the oil starts to shimmer, add your garlic, along with your chilli flakes and rosemary if using. Cook until fragrant, about 30 seconds, before adding your tomato paste. Cook your tomato paste until the colour goes from a bright red to a brick red. l Add your chickpeas to the pan with the tomato paste, along with 250ml of water. Season with salt, approx 1tsp, and bring to a simmer. l Once your chickpeas are at a simmer, use the back of a fork to lightly crush about a quarter of the chickpeas. This will help to release some starch, which in turn will thicken the sauce. Lower the heat to a bare simmer while you wait for your pasta to finish cooking. l Once your pasta is fully cooked, drain it, reserving some of the pasta water. Add the pasta to the chickpeas and stir to combine. This is intended to be a very saucy pasta, almost broth like, but add some of the pasta water if the sauce seems too thick. Serve and enjoy.