Ingredients

Ingredients For the lemon infused olive oil (optional)

• 4 lemons, zest only

• 550ml/1 pint extra virgin olive oil

For the three-cheese polenta

• 250ml/9fl oz water

• 200ml/7fl oz full-fat milk

• ½ tsp sea salt

• 100g/3½oz quick-cook polenta

• 50g/2oz butter

• 50g/2oz grated hard cheese, such as Twineham Grange or parmesan, grated

• 50g/2oz Sussex Charmer cheese, or similar hard cheese, such as Cheddar, grated

• 50g/2oz creamy goats' cheese, such as chèvre, grated

• freshly ground black pepper, to taste

• 2 tbsp olive oil

For the roasted cherry tomatoes

• 12 cherry tomatoes

• 2 tbsp olive oil

• 2 tbsp balsamic vinegar

• sea salt flakes and freshly ground black pepper

For the sauce

• 50g/2oz butter

• 2 round shallots, peeled, finely chopped

• 150ml/5fl oz dry sparkling wine

• 75ml/3fl oz fish stock

• 1 tsp Dijon mustard

• 100ml/3½fl oz double cream

• small handful chopped fresh flatleaf parsley

For the apple and sage leaves

• 1 Granny Smith apple, peeled, core removed, sliced into 12 rings

• ¼ lemon, juice only

• 3 tbsp vegetable oil

• knob of butter

• handful fresh sage leaves

For the black pudding

• 3 tbsp olive oil

• 12 slices black pudding

For the scallops

• 12 king scallops, muscle removed, roe attached

• pinch dried scallop roe (optional)

• sea salt and freshly ground black pepper

• drizzle olive oil

Description

Recipe Uses 4 Lemons, Zest Only, 550ml/1 Pint Extra Virgin Olive Oil, 250ml/9fl Oz Water, 200ml/7fl Oz Full-fat Milk, ½ Tsp Sea Salt, 100g/3½oz...

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