Jal Tarang - scallops with pickled celariac and pine nut podi

Preheat the oven to 180°C/gas mark 4

Start by making the apple purée. Chop the apples into 8 pieces and roast for approximately 1 1/2 hours, stirring every 20 minutes until very dark brown (almost black)

Allow to cool slightly, then blend in a powerful blender with the ginger and vinegar until very smooth. Add warm water to achieve the desired consistency and add sugar to taste. Pass through a sieve if needed, then transfer to a squeezy bottle

To make the curry powder, toast the whole spices in a dry pan over a medium heat until aromatic. Blitz up in a spice grinder to a fine powder

Add the remaining ground spices and pass through a sieve. Store in an airtight container in a dark cupboard for up to 3 weeks

Next, pickle the celeriac. Heat the vegetable oil in a pan add the cumin seeds. Cook until they crackle then add the green chillies and cook for 1 minute

Add the remaining ingredients and cook over a high heat for 5 minutes until the celeriac has softened but still has a little crunch. Remove from the pan and allow to cool

Preheat the oven to 140°C/gas mark 1

To make the pine nut podi, mix all the ingredients together and toast for 10 minutes until the pine nuts are golden brown. Allow to cool then pulse in a food processor until lightly broken up

Once all your components are ready, place a non stick pan on a high heat until smoking hot. Add the vegetable oil and cook the scallops for 2–3 minutes until a nice brown colour

Turn the scallops over, add 2 tbsp of tthe curry powder and finish with a knob of butter and a squeeze of lemon juice. Place 3 on a plate or slate and add a mound of the pickled celeriac next to it. Add a squeeze of the apple purée, a spoonful of podi and finish with the cress. Serve immediately