Tower of Scallops and Smoked Haddock in a Parsley Sauce

StarterServes 4

# Cut scallops in two cross-wise. # Slice the haddock in slices the same thickness as the scallops. # Melt the butter, sweat the shallots add the garlic then tomatoes and season. # Toss in butter, 2 minutes, take off and cool. # Melt 1oz butter, add shallots, sweat do not colour. # Add white wine, reduce by half. # Add fish stock and double cream, reduce by half and season. # Meanwhile, layer the haddock and scallops, putting tomato concassé in the centre in 2 inch rings. # Season and steam 6-8 minutes, take out and drain, put into serving dish. # Add parsley to sauce and pour over the scallops.

Belly of Old Spot Pork with Seared King Scallops, Dressed Baby Fennel and French Onion Puree

StarterServes 4

The day before, place the belly pork in a large oven-proof tray with a sprig of thyme, half a bulb of garlic (peeled), one onion and roughly chopped carrots and celery. Add chicken stock, bring to the boil on stove top, cover with foil and place in a medium oven for 4 hours. Once cooked, place on a flat tray topped with another flat tray and place a heavy weight on top before leaving in a fridge overnight. # When chilled, remove skin. Cut into 4 portions and return to the fridge. # Slice the onions, crush garlic and chop the thyme. Cook together slowly in a heavy-based pan until golden brown and the liquid has evaporated. Blend until smooth and pass through a fine sieve. # Blanch the fennel in boiling water for 2 minutes then refresh in ice-cold water. Cut into small pieces and dress in rapeseed oil, lemon juice, salt and pepper. # Pick the garnishing herbs from their stalks and leave them in iced water. # Heat a non-stick frying pan with olive oil until smoking hot and place the belly pork in skin side down. Put in the oven for 8-10 minutes. # Gently warm the onion puree in one saucepan and the fennel and dressing in another. # Sear scallops in hot frying pan with foaming butter for 11/2 minutes on each side. # Spoon the onion puree onto the plate, place the belly pork skin side up and garnish with warm fennel, scallops, chopped tomato and herbs serve immediately.

Whitby Queen Scallops with Yorkshire Chorizo

StarterServes 4

# Pre heat a non stick pan over a high heat. Add a little oil and wait until it starts to gently smoke. # Carefully add the queen scallops. Leave for 30 seconds then add the spring onions, chorizo and chillies. # Toss the pan and sauté for another 30 seconds. Remove from the pan and keep warm. # De-glaze the pan with the cherry vinegar and reduce by 1/2. Remove from the heat and whisk in the butter. # Place the scallop sauté mixture into the shells on a serving plate and spoon over the cherry vinegar butter reduction.

Whitby Queen Scallops

StarterServes 2

# Pre-heat your grill to full. # Place a little of each of the ham, pesto and Parmesan on each of the scallops in the shell. # Place under the hot grill and cook for two minutes only until the ham starts to crisp and the Parmesan starts to melt. # Serve straight away scattered with baby herbs.

Trio of Lobster

Main courseServes 4

Preheat fryer to 180 C Preheat oven to 200 C *To prepare the Lobster* Stab lobsters through the back of the head and then add to boiling water for eight minutes Remove and run under cold water until cold Cut each lobster in half, directly through the back of the lobster, discarding the brain and the tract pipe. Crack the claws and arms and remove the meat – keep the claws whole Remove the tails with the meat inside the shell Once completed on all the lobster halves, flip the tails over so the red tail meat is showing *For the fish cream sauce* Peel and slice the onion, fennel bulb, garlic and celery. Cook for 5 minutes on a low heat, stirring occasionally so as not to colour too much. Add the wine, fish stock, brandy and star anise, reduce by half and then add the double cream. Bring to the boil, season well and drain. Divide the sauce into two pans, one third in one (Fish cream sauce) and two thirds in the other (for the Thermidor sauce) *For the Thermidor Sauce* Add the mustard to the pan with the two thirds fish cream sauce and bring to a boil. Set aside