Pan-roasted Dover sole, pork scratchings, peanut purée and butternut squash

Preparation method

1. Preheat the oven to 180C/350F/Gas 4.

2. For the butternut squash, place half the butternut squash into a pan and cover with cold water. Bring to the boil, then reduce the heat and simmer for ten minutes, or until just tender. Drain, reserving a few tablespoons of the cooking liquid.

3. Transfer the butternut squash into a food processor and blend until smooth, adding some of the reserved cooking liquid if the mixture is too dry. Add the xantham gum, if using, and blend to combine. Pass the purée through a fine sieve and season with salt and freshly ground black pepper. Set aside.

4. Place the remaining squash into a small pan and add the butter and just enough chicken stock to cover. Bring to the boil, then simmer for ten minutes, or until the squash is tender. Keep warm until ready to serve.

5. Place the buckwheat in a pan and cover with water. Bring to the boil, then reduce the heat and simmer for 20 minutes, or until tender. Drain well, then spread the cooked buckwheat over a baking sheet and place into the oven for 8-10 minutes, or until golden-brown and dry.

6. For the peanut purée, blend the peanut butter with soy sauce and coconut milk until smooth and well combined. Scrape into a small pan, add a squeeze of lime juice and season to taste with salt and freshly ground black pepper. Heat the purée through just before serving.

7. Roast the peanuts and pumpkin seeds, on separate trays, in the oven for 4-5 minutes, or until golden-brown. Set aside to cool. Dress the peanuts with a little olive oil and salt.

8. For the pork scratchings, place a frying pan on a medium heat and add the pork scratching pellets. Cover with a lid and cook until the scratchings puff up and turn golden-brown. Set aside to cool.

9. For the Dover sole, cut each fillet in half so that there are two portions per serving. Heat a little olive oil in a frying pan over a medium heat, then add the fillets and fry for about 1-2 minutes on each side, or until golden-brown and cooked through. Squeeze over the lime juice, then remove from the heat and set aside to rest.

10. To serve, warm through the butternut squash purée and the peanut purée. Place a spoonful of warm peanut purée onto the plate and gently drag along the plate, and sprinkle with caraway seeds, the roasted pumpkin seeds and the dressed peanuts.

11. Place the Dover sole fillets alongside the purée with a quenelle of caviar on top. Dot the butternut squash purée and the cubes around the plate and place slices of truffle around the fish. Scatter with the pork scratchings and slithers of Serrano ham. Garnish the dish with the toasted buckwheat, caraway cress and borage flower. Drizzle over some olive oil before serving.

Less than 30 mins preparation time

1 to 2 hours cooking time

Serves 4