Curried Scallops

Curried Scallop

As you many have noticed, I love cooking scallops! Not only are they delicious in their own right, they are incredibly versatile – a great canvas for a multitude of flavour combinations.

Pairing aromatic indian spicing and scallops makes for a delicious starter. Accompanied by a cumin yogurt dressing, oven dried tomatoes and toasted corn kernels, this dish is very easy and quick to prepare and may easily be scaled up for a dinner party.

Make your own spice blend to crust the scallops by grinding together a mixture of your favourite whole spices in a spice grinder or pestle and mortar – I use a mixture of cumin, coriander, ginger, turmeric, fenugreek and clove.

Curried Scallops
Serves 4

8 King Scallops (Roe & Skirt Removed)
12 Cherry Tomatoes (Halved and Oven Dried)
Freshly Ground Spice Blend
100ml Natural Yogurt
2 tsp Ground Cumin
Coconut Shards (Lightly Toasted)
50g Canned Sweetcorn
50g Golden Sultanas
100ml Fresh Apple Juice
50g Caster Sugar
50ml Water
1tsp Coriander Seeds
1 Inch Piece Cinnamon
3 Cloves

1) Hydrate the sultanas by soaking them in the apple juice overnight in the fridge. Prepare the syrup glaze by combining the caster sugar and water in a small saucepan and bringing to the boil. Remove from the heat and add the cinnamon, coriander seeds and cloves. Set aside to infuse for at least 2 hours.

2) Combine the cumin and natural yogurt to make the dressing. Lightly fry the sweetcorn in a little olive oil over a medium heat until they are golden and crisp (around 5 mins).

3) Season the scallops with a little salt and dust well with the spice blend. Fry the scallops in a little olive oil in large non-stick frying pan over a high heat. Ensure you achieve a good crust on the exterior (by having the heat high) and cook for around 1 minute each side – be careful not to overcook.

4) To serve, place the scallops on top of the yogurt dressing. Drizzle the scallops with a little of the syrup glaze. Garnish with coconut shards, toasted sweetcorn, the sultanas and the dried cherry tomatoes.



Baked Mushrooms

Baked Mushrooms


Baked mushrooms were a favourite during my childhood and made a great stop-gap when supper seemed a long way off! Great comfort food, these mushrooms are ideal for those occasions when you need to throw something tasty together quickly – making a fantastic starter or side dish.

Baked Mushrooms
Serves 2

4 Portobello Mushrooms (Peeled)
3 Spring Onions (Chopped)
1 Garlic Clove (Chopped)
1/2 Red Chilli (Chopped)
100g Reblochon Cheese
Small Handful Thyme Leaves
Small Handful Flat Leaf Parsley (Chopped)
4tbsp Olive Oil
Small Handful Panko Breadcrumbs
Cracked Black Pepper
Juice 1/4 Lemon


1) Pre-heat your oven to 190C. Place the mushrooms on a baking tray. Top the mushrooms with equal amounts of spring onions, chilli, garlic and thyme. Place a good slice of Reblochon cheese over the top and top with a little Panko breadcrumbs and chopped parsley.

2) Drizzle the mushrooms with a generous amount of olive oil and a good amount of cracked black pepper. Bake in the oven for 10-15 minutes or until the mushrooms are cooked and the cheese is melted and golden.

3) When ready, remove from the oven and squeeze a little lemon juice over each mushroom.

Best served on a well charred piece of toast with a rocket and parmesan salad.


Oxtail Croquettes (Sous Vide)

Sous Vide Beef Fillet & Tail


This dish was a real labour of love! I was determined to use oxtail in something other than a casserole or stew and croquettes fitted the bill perfectly when I had some beautiful fillet in the fridge.

These croquettes do take considerable time and effort to make, but you will be rewarded with the most succulent meat encased in a deliciously crisp shell.

The oxtail was cooked sous vide for 12 hours at 82 degrees C before being shredded and combined with a little seasoning and chives.

The croquettes were fantastic with some slow-cooked caramelised onions but would make an amazing base for a rich risotto!

I paired the croquettes with sous vide beef fillet (56 degrees C for 1 hour), watercress emulsion, carrot purée, braised leek, caramelised onions and port reduction.

Oxtail Croquettes
Serves 4

1 Oxtail – Cut into sections
1 Garlic Clove
1 Bay Leaf
2 Thyme Sprigs
2 Tbsp Chopped Chives
Salt and Pepper
Plain Flour
Beaten Egg
Panko Breadcrumbs


1) Vacuum pack the oxtail with the garlic, bay leaf and thyme. Sous Vide at 82C for 12 hours.

2) Remove from the water bath and shred the meat. Combine with the chopped chives and season well with salt and pepper. Transfer the shredded oxtail onto a large piece of cling film and roll into a thin log. Chill in the fridge overnight.

3) Pre heat a fryer to 190C. Remove the oxtail from the fridge and cut into equal sections around 3-4cm in length. Remove the cling film. Dust the oxtail pieces with flour and roll in the beaten egg. Roll each section in panko breadcrumbs.

4) Fry at 190C for 2-3 minutes until golden brown.