Fernando Stovell serves up caramelised scallops, shrimps and grits with pork jowl bacon on Saturday Kitchen.

The ingredients are: 1 onion, finely chopped, 1 tbsp olive oil, 50g unsalted butter, 2 garlic cloves, finely chopped, 2 tsp turmeric powder, 600ml vegetable stock, 200g grits, 200ml double cream and salt.

For the scallops, shrimps and pork: 4 tbsp olive oil,2 raw prawns, shells on, 100g butter, 1 lemon, juice only,2 leaves of Chinese cabbage cut into medium size squares, 4 scallops, hand-dived, 100g hominy, from a can, drained, 4 small pieces of cooked crispy pork jowl or streaky bacon, 2 breakfast radish, sliced thinly lengthwise and kept in ice cold water
white pepper.

To garnish: fresh or dried oregano, borage flowers and forage herbs.