This delicate starter combines the best of sweet and savoury ingredients, with a hint of warming spices.
6 slices prosciutto
2 eating apples, peeled, cored and cut into small cubes
1 cinnamon stick
3 whole cloves
½ tsp caster sugar, or to taste
150ml/5fl oz water
50g/2oz unsalted butter
1 tbsp duck fat
2 whole black puddings, sliced into 12 x 1cm/½in slices
9 scallops, roes removed
micro herbs, to garnish
Preheat the oven to 180C/350F/Gas 4.
Line a baking sheet with greaseproof paper, then arrange the prosciutto slices in a single layer on the tray. Cover with a second layer of greaseproof paper, then place a second baking sheet over the top, pressing down.
Bake the prosciutto for 10-15 minutes, or until crisp. Remove and set aside to rest.
Place the apples into a small pan with the cinnamon, cloves, caster sugar and the water. Bring to the boil, then reduce the heat and simmer for 8-10 minutes, or until the apples are soft.
Transfer the mixture to a food processor and blend until smooth. Pass the apple purée through a fine sieve, then taste and add more sugar if needed. Place into the fridge to chill until ready to serve.
Melt half the butter and the duck fat in a frying pan and fry the black pudding slices, in batches, for 1-2 minutes on both sides, or until crisp. Remove and drain on kitchen paper.
In the same pan, add half the scallops and fry over a high heat for 1-2 minutes on both sides, or until golden-brown all over and just cooked through. Add a knob of butter and when melted, use to baste the scallops for another minute. Repeat the process with the remaining scallops and butter.
To serve, place a quenelle of apple puree on the middle of each plate and arrange three slices of black pudding around. Top each black pudding slice with a scallop, then garnish with the crisp prosciutto and micro herbs.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).