Scallops, black pudding & scorched leeks with Jerusalem artichoke purée

1. Peel the artichokes for the purée. As you do, drop them in a bowl of cold water into which you have added the lemon juice (this stops the flesh discolouring). Chop the flesh into chunks and add it back to the bowl.

2. Transfer the artichoke flesh to a saucepan and add enough water just to cover. Bring to the boil and cook the artichokes for 10 minutes, or until tender. Drain and return to the heat with the cream, stock, butter, a grating of nutmeg and some seasoning. Heat through, then purée in a blender. Taste for seasoning, and to judge whether you need to add more cream or stock (or a splash of water) for texture, or seasoning.

3. Find the little knot of white muscle on the side of each scallop and cut it off. Carefully pat the scallops dry with kitchen paper – they cook much better if dry. Trim the leeks and cut the little tufts off the bases. Steam until tender – check with the point of a sharp knife. Blot the leeks dry, brush with some olive oil, then cook them in a very hot pan or on a griddle, until slightly scorched. Season.

4. Cook the black pudding in 1 tbsp oil in a large frying pan for 7 minutes, or until cooked through. Lift onto a double layer of kitchen paper to soak up the excess fat. Brush the scallops with olive oil and heat another pan until really hot. Add the scallops and cook for about 90 seconds on one side, without moving them, then flip them over with a palette knife to cook for a further 90 seconds. Add a little salt, pepper and a good squeeze of lemon juice, then give the pan a shake.

5. Reheat the purée and put some on each of 6 warmed plates. Divide the black pudding, scallops and leeks between the plates. Add some parsley and serve.