Bryn Williams served up scallop ceviche with peas, radishes and smoked roe on Saturday Kitchen.

The ingredients for the scallops are: 3 large sushi-grade cleaned and shucked scallops, from a good-quality fishmonger, roes separated, flesh diced, 2 shells reserved and cleaned, 100g fresh podded peas and 6 breakfast radishes, cut into 1cm dice.

For the dressing: 1 lemon, zest and juice, pinch sugar, 2 tbsp rapeseed oil, salt and freshly ground black pepper.

To serve: 100g crème fraîche and 10g sea purslane.

See recipes by Bryn in his book titled: For the Love of Veg available from Amazon now.