Surf and Turf continued!

Note to self – add to your “buy now” shopping list – the black pudding freezes and frozen scallops are easily available. Chorizo has a long life – check out your charcuterie selection at your favourite supermarket.

Pre-heat oven to warm 150Fan/179c/Gas 3.

Fry your black pudding on both sides until it begins to crisp, remove from the pan and set aside on a baking tray.

Fry your diced chorizo until it begins to crisp, set aside with the black pudding and place in a low oven to keep warm and continue crisping.

Add a knob of butter to the frying pan – the pan has to be hot - sear your scallops quickly on both sides so they have colour then add to the black pudding and chorizo.

For the Marsala sauce you will need :

100g/3½oz chicken stock

3 tbsp of Marsala

25g/1oz unsalted butter

Add the chicken stock to the hot frying pan – take care – then add the Marsala and finally the butter. Stir for a couple of minutes until it thickens - you're ready to plate :

One generous tablespoon of champ

Add your slice of black pudding

Scatter your diced chorizo

Place three scallops on the top

Drizzle, generously with the sauce

“Supper size” looks like this :

Devour!