Paul Askew served up tasty scallops with morcilla, lomo (cured pork loin), romanesco couscous, chicken and veal jus on Sunday Brunch with Simon Rimmer and Tim Lovejoy.

The ingredients are: 4 diver caught king scallop in the shell, 4 Spanish morcilla (or black pudding) cut into rounds the same size as the scallops that you’re working with, 1 Granny Smith apple and Lomo – cured pork loin cut in to cubes.

For the fish seasoning: 200g sea salt, 1/2 teaspoon freshly ground white pepper, 3 cloves garlic, peeled, 1 teaspoon fennel seeds and 1 teaspoon espelette pepper.

See more recipes from Paul in his book titled:Onwards and Upwards: 40 Signature recipes from Art School Restaurant, available from Amazon now.