for 4 person

Sweet potatoes

½ tbsp	olive oil
1	garlic clove, pressed
500 g	sweet potatoes, cut into chunks
250 g	mealy potatoes, cut into chunks
1 ½ dl	vegetable bouillon
½ tbsp	butter
to taste	salt

Romanesco broccoli

35 g	crackers with thyme and sea salt, finely crushed
2 tbsp	marjoram, finely chopped
1	garlic clove, pressed
2 tbsp	olive oil
2 pinch	salt
a little	pepper
2	baking paper
700 g	Romanesco broccoli
½	salt

Scallops

	olive oil for frying
12	scallops
1 tsp	salt
2 tbsp	Fine Food Extra Virgin Olive Oil with Lemon

How it's done

Sweet potatoes

Heat the oil and sauté the garlic and potatoes. Add the stock and bring to the boil. Reduce the heat, cover and simmer gently for approx. 20 mins. Roughly mash the potatoes with a fork or a potato masher. Stir in the butter, season the mash with salt.

Romanesco broccoli

To make the crumble, combine the crackers with all the ingredients up to and including pepper, set aside.

Place the Romanesco broccoli on an oven tray lined with baking paper, season with salt, and cover with the 2nd sheet of baking paper.

Bake for approx. 15 mins. in the centre of an oven preheated to 200°C. Remove the baking paper, scatter the crumble over the broccoli and finish cooking for approx. 10 mins.

Scallops

Heat the oil in a non-stick frying pan. Fry the scallops in batches for approx. 2 mins. on each side, season with salt.

Show complete recipe