John Torode and Lisa Faulkner served up tasty scallops with crispy bacon and cauliflower puree on John and Lisa’s Weekend Kitchen.

The ingredients are: 6 rashers good quality streaky bacon, rind removed, Vegetable oil, 6 large scallops (unwashed), Salt and Pepper , 40g Butter, Juice of half a lemon, 1 tbsp large capers, dried , Small handful of chopped parsley and Lemon wedges to serve.

For the cauliflower puree: 250g cauliflower, florets cut into small pieces, 250ml milk, Splash olive oil and A generous pinch of white pepper.

See recipes by Lisa in her book titled: The Way I Cook… available from Amazon now.

See recipes by John in his book titled: My Kind of Food: Recipes I Love to Cook at Home available from Amazon now.