East Sussex Cook Off recipe ...


  • Ingredients for the scallops

  • 12 king scallops, muscle removed with roe attached

  • pinch of dried scallop roe

  • sea salt and ground black pepper

  • olive oil

  • Ingredients for the sauce

  • 50g butter

  • 2 round shallots, peeled and finely chopped

  • 150ml sparkling wine

  • 75ml fish stock

  • 1tsp Dijon mustard

  • 100ml double cream

  • small handful flat-leaf parsley, chopped

  • Ingredients for the black pudding

  • olive oil

  • 12 slices of black pudding

  • Ingredients for the three cheese polenta

  • 250ml water

  • 200ml whole milk

  • ½ tsp sea salt

  • 100g polenta

  • 50g butter

  • 50g grated hard cheese (farmer’s hand)

  • 50g ‘Sussex Charmer’ cheese

  • 50g of a creamy goat’s cheese

  • black pepper to taste

  • olive oil

  • Ingredients for the roasted cherry tomatoes

  • 12 cherry tomatoes

  • 2tbsp olive oil

  • 2tbsp balsamic vinegar

  • salt flakes and black pepper

  • Ingredients for the apple

  • 1 Granny Smith apple, peeled and cored

  • squeeze of lemon juice

  • knob of butter

  • vegetable oil

  • handful of sage leaves

  • For the lemon infused olive oil (optional)

  • 4 lemons, zested

  • 550ml extra virgin olive oil


  • 1.

    To make the lemon infused olive oil, grind the lemon zest to a paste with 50 ml extra virgin olive oil. Top up to 500 ml and leave to infuse for four days or so.

  • Method for the polenta:

  • 1.

    Pre-heat the oven to 200C/400F/Gas 6.

  • 2.

    Heat the water, milk and salt to a simmer in a pan.

  • 3.

    Add the polenta and stir continuously until it is cooked. If too runny add more polenta, if too thick add some more milk.

  • 4.

    Stir in the butter, the three cheeses and black pepper.

  • 5.

    Pour the polenta into a baking tray lined with greaseproof paper and spread out to flatten.

  • 6.

    Transfer to the fridge for 20-30 minutes, or until set.

  • 7.

    Remove the polenta from the fridge and using a 3” chef’s ring, cut out discs.

  • 8.

    Heat a touch of oil in a frying pan and fry the polenta rings until both sides are golden.

  • Method for the sauce:

  • 1.

    Melt the butter in a large frying pan, add the shallots and soften, deglaze with sparkling wine and reduce by half.

  • 2.

    Strain into a clean pan, then add the fish stock and continue to reduce.

  • 3.

    Whisk in the mustard, double cream and a small handful of chopped parsley.

  • 4.

    Reduce until you get the required consistency.

  • Method for the tomatoes and black pudding:

  • 1.

    Place the tomatoes on a baking tray, drizzle with olive oil and balsamic vinegar and season with the salt and pepper.

  • 2.

    Place in the oven for 8 -10 minutes.

  • 3.

    Meanwhile, in a non-stick frying pan, cook off the black pudding rounds in a touch of olive oil for 1-2 minutes on each side until golden.

  • 4.

    Set aside to keep warm.

  • Method for the scallops:

  • 1.

    Sprinkle the scallops with the dried roe, season lightly with salt and pepper and drizzle with a touch of olive oil.

  • 2.

    Heat a griddle pan until hot and sear the scallops on each side for 1-2 minutes. Remove and set aside.

  • Method for the apple and sage leaves:

  • 1.

    Peel the apple, remove the core and slice into rings.

  • 2.

    Drizzle with lemon juice.

  • 3.

    Heat a touch of oil in a frying pan and fry the apples on each side until golden.

  • 4.

    Add a knob of butter towards the end and allow to caramelise.

  • 5.

    For the sage leaves, heat 2-3tbsp vegetable oil in a frying pan and fry the leaves for a few seconds on each side until golden. Remove and drain on kitchen paper.

  • To serve:

  • 1.

    Arrange 3 apple rings on each serving plate.

  • 2.

    Top each one with a slice of black pudding, followed by a scallop.

  • 3.

    Place the polenta into the centre of the plate and arrange the sage leaves on top.

  • 4.

    Arrange the roasted cherry tomatoes alongside and drizzle the sauce over each scallop.

  • 5.

    Finally drizzle the plate with a touch of lemon infused oil.

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