PLATE PRESENTATION

  • Try and place the key ingredient, in this case the scallops, on the top.
  • A bit of watercress is always welcome, as it highlights the dish freshness.
  • Splashing the plate with some infused oil is the best final touch.
  • We recommend to feature ingredients that give height to the dish, add different textures and bring in colours!
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    INGREDIENT SELECTION

  • Start off with curried carrot puree, great for both colour and flavour.
  • Pair it with sliced courgettes – this will add height, a nice texture and colour contrast.
  • Pickled radish brings in the crunchiness, a sweet & sour taste and a brilliant colour.
  • Carrot crisps add yet another texture to the plate, as well as savoury saltiness.
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    METHOD: PART 1

  • Bring to a boil a large pot of water, and boil the plum tomatoes for 10-15 seconds.
  • Run the tomatoes under cold water, peel them & cut into quarters.
  • Peel the ginger (using a spoon is the best way), finely chop along with the garlic.
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