Lee Westcott serves up scallop with almond, gooseberry and sorrel on Saturday Kitchen.

The ingredients For the scallops: 4 extra-large scallops in the shell, roes reserved and 1 lemon, zest only.

For the sorrel emulsion: 140g large common sorrel leaves (stalks discarded), 30g/1oz lemon or white balsamic vinegar, 220ml rapeseed oil and flaked sea salt.

For the pickled fennel slices: 2 fennel bulbs, 70g sugar, 6 tbsp lemon juice, 40ml rapeseed oil, 2 star anise, 50ml aniseed liqueur, such as Pernod, 5 sprigs thyme, 4 sprigs tarragon and 2 bay leaves.

To serve: 1 punnet green gooseberries, trimmed and halved, 1 punnet red gooseberries, trimmed and halved, 12 large green almonds and nasturtium leaves, to garnish.