Si and Dave served up scallops with bacon and black pudding on Saturday kitchen.

The ingredients for the scallops: 2 tbsp sunflower oil, 8 rashers smoked streaky bacon, rindless, 16 medium-sized scallops, shelled, coral removed and cleaned, 200g black pudding, cut into 12 thick slices, 25g butter, 100g chicken stock, 3 tbsp Marsala, sea salt flakes and freshly ground black pepper, fresh flatleaf parsley, to garnish.

For the colcannon: 750g potatoes, preferably Maris Piper or King Edward, peeled, chopped, 50g butter, 1 onion, finely chopped, 100g curly kale, roughly shredded and 200ml double cream.