Tommy Banks served up tasty scallops (cooked and raw) with rhubarb, pickled peppers, strawberries and butter sauce on James Martin’s Saturday Morning.

The ingredients are: 2 x Hand dived Scallops, 1 tsp Chilli Ferment, 2 tsp of Elderflower oil, 50g Rhubarb juice, 25g Mussel Stock, 25g unsalted butter, 25g smoked butter, 6 x Umeboshi Green strawberries, 10g pickled pepper and 20g Rhubarb.

See recipes by Tommy in his book titled: Roots available from Amazon now.