Baked scallops, pickled crown prince squash and winter broth


New Year’s Eve dinner for two? Treat yourselves to this earthy, decadent starter.


For the baked scallops

For the pickled crown prince

  • 200g/7oz crown prince squash, peeled and deseeded, half julienned, and half cut into star shapes
  • 50ml/2fl oz elderflower vinegar

For the winter broth

  • 15g/½oz roasted and dried yeast
  • 10g/1/3oz smoked scallop roe (plus more for grating)
  • 1 tsp dried kelp
  • 1 tsp dried trompete
  • ½ tsp roasted chicory root
  • 1 tbsp dried tomatoes
  • ½ tsp dried lemon verbena
  • 1 tsp dried chive flowers
  • 2 tsp dried ceps
  • 250ml/9fl oz boiling water
  • 30g/1oz fermented green strawberries