I'm a huge seafood fan - razor clams, cherry clams, oysters and the like. Scallops, however, are one of those ingredients whose pleasure utterly escaped me. I just didn't get it. To me they seemed rather like textured protein - without any redeeming factors!

Then, on two separate occasions these past two weeks, I've eaten such exceptional examples that my mind may have been changed. Scallops in a cep broth at Martin Wishart's fantastic Edinburgh restaurant were sweet and exquisitely cooked - a perfect golden sheen on the outside providing a welcome depth.

My second encounter was at Theo Randall's incredible Italian restaurant at The Intercontinental Park Lane, where the quality of ingredients is second to none.

Theo's cooking is wonderful in its simplicity - using the standard of produce they do, little is needed to let the food sing. For this recipe, try getting hold of the best scallops you can find - track down a local fishmonger if possible. The results will be worth it in the end.

Click here for Theo's recipe for Cape Sante - pan fried scallops served in the shell with chilli, parsley, datterini tomatoes, capers, lemon and lentils di Castelluccio and rocket

With St George's Day upon us it only seems right to celebrate with something delicious and English. We have so much fantastic produce on our fair shores it seems criminal not to shout about it. We have incredible regional and national dishes, spectacular beef, lamb, rare breed pork, farmer's markets and, judging by the 50 best restaurants, some of the world's finest fine dining.


Black pudding is about as classically British as you can get. There are versions the world over but it's fair to say we have mastered the art. There are arguments as to its origins, but little argument as to where to find the best ones.

The best comes from Bury in Lancashire and popular opinion holds it that those from The Real Lancashire Black Pudding Company are among the best around.

If you are a little perturbed by the idea of eating a blood sausage, the ones from Bury  are the ones to try - a rich, crumbly, dense black pudding, and in my opinion, a fine example of the art. And added to the very English recipe below, the Lancastrian lovelies are showcased to great effect.

Pork, black pudding and apple patties

Ingredients (Serves 2)

•    200g minced pork, preferably free-range or organic
•    50g cox apple or similar tart variety
•    75g black pudding
•    8 sage leaves
•    25g butter, for frying

Method

Place the pork in a bowl. Crumble in the black pudding, leaving it in quite large chunks, about 1cm across. Grate in the apple without peeling it. Finely slice the sage leaves and add these along with the apple to the pork mixture. Season well and form into four equal sized patties. Heat a frying pan over a medium heat and fry for 4-5 mins on each side until golden brown.