SCOTTISH SCALLOP, APPLE, ELDERFLOWER, CUCUMBER, OYSTER, CAVIAR

6 large scallops in the shell

6 fresh oysters

1 cucumber

Apple cider vinegar

1 Granny Smith apple, sliced and cut into small discs

Herbs and edible flowers to garnish

For the marigold oil

1 part blanched marigold

2 parts oil

For the apple and elderflower broth (yield 275g)

125g elderflower cordial

25g rice wine vinegar

150g green apple puree

75g lime syrup (125g water, 125g sugar and 1 lime’s zest and juice) l Open scallops and remove white scallop meat, remove roe and skirt. Wash under cold water. Slice when needed. l Shuck the oyster, reserve juice and wash oysters in ice water. Remove from the ice and store in their juice until needed. l For the marigold oil, blend marigold and oil for 8 minutes. Strain and store until needed. l For the apple and elderflower broth, blend all the ingredients together and hang through muslin. Split with marigold oil. l Peel and cut the cucumber with a small melon baller. Dress the cucumber in marigold oil. Mist spray with apple vinegar. l To serve, dice the scallops and oysters. Season and place into serving bowls. Place the apple discs and cucumber balls around the bowl. Pour the broth over the dish. Arrange the flowers and herbs on the scallops

400g rigatoni

Extra virgin olive oil

Vegetable oil

1 aubergine, diced

2 garlic cloves, finely chopped

1 tsp peperoncino chilli flakes

400g chopped tomatoes

Handful fresh basil, torn

Parmesan cheese/ricotta salata

Salt & pepper l Heat around an inch of vegetable oil in a large non-stick frying pan. Add the aubergine in batches and fry on a fairly high heat until it softens and turns golden (you want it very tender with no hint of bounciness). Season and tip out onto a plate. l Wipe out the pan, then add a drizzle of extra virgin olive oil and cook the garlic until golden.. Add the chilli flakes and tomatoes and season, simmer for 10 minutes.

THE ALBERTI TWINS appeared on Love Island before becoming successful chefs. See the Alberti Twins in the La Española Chefs Theatre on Saturday 3rd at 2pm l Stir the basil and aubergine into the sauce and simmer for 5 minutes. l Cook the pasta in a large pan of boiling salted water until al dente. l Toss the pasta with the sauce and finish with grated cheese and more basil. Buon Appetito!

For the biscuit base

200g digestive biscuits

100g unsalted butter

For the mango chili caramel jelly

180g brown sugar

350g cubed fresh mango

30g chopped red chilli

80g mango puree

8g gelatine powder (2 tbsp water to bloom)

For the plain cheesecake mix

700g soft cheese

100g caster sugar

85g sour cream

500g double cream

14g gelatine powder (25ml water to bloom)

For the lime cheesecake layer

450g plain cheesecake mix

125g lime juice

4 lime zest

35g sugar

3g gelatine

For the mango cheesecake mix

450g plain cheesecake mix

125g mango puree l Smash the biscuits in a food processor and combine with the melted butter. Line the bottom and sides of an 8-inch cake pan with cookies. l Prepare the gelatine for the mango chilli caramel mix. Make caramel with brown sugar in a pot, then add mango, chilli, and mango puree. (If you like chilli, feel free to add more). Stir for 10 minutes, then remove from heat and add bloomed gelatine. Let it cool for 30 minutes. l Scoop only mango chunks onto the base of the cake, save the rest of the juice for the top layer of the cheesecake. l Bloom the gelatine for the plain cheesecake mix, then whip the cream cheese with sugar until completely dissolved, then fold in the sour cream. Whip the double cream in a separate dish until soft peaks form, then fold into the cream cheese mix. l Bloom the gelatine for the lime mixture. Squeeze the lime and zest it. Microwave the lime juice and sugar for 30 seconds, then add the bloomed gelatine and combine well until all gelatine dissolved. Fold in the lime juice and zest to portion of plain cheesecake mixture. Spoon the mixture into the cake pan and place it in the freezer/ fridge while you prepare the mango cheesecake layer. l Combine the plain cheesecake mix with the mango puree in a mixing bowl. If you like chilli, sieve around 2 tbsp of the chili from step 2 into the mango cheesecake batter. Layer the mango mixture well and place it in the freezer for 30 minutes. l Lastly, top the mango cheesecake layer with the remaining chilli mango jelly from step 2. l Decorate as desired. Refrigerate for at least 3 hours or freeze for 1 hour.

SYABIRA YUSOFF was the winner of Great British Bake Off 2022. See Syabira in the Cake & Bake Theatre on Friday 2nd at 2.30pm