Serves 6

Ingredients

• 225g butter
• 225g dark chocolate
• 5 eggs
• 5 egg yolks
• 4oz castor sugar
• 2 oz plain flour

Chocolate Ganache 

• 50g chocolate, 
• 50g butter 
• 100ml double cream

Method

1. For the Ganache, melt the chocolate and butter in a bowl over a pan of simmering water.  Add the cream.  Cool the mixture, then divide into 1 inch pieces and cool in the fridge.   
2. Melt butter and chocolate together gently.  Beat all the eggs and sugar until you have pale mixture.  Once chocolate and butter mixture has cooled, add to the egg and sugar mixture.  Mix well.  Sieve in flour and fold.  
3. Butter and sprinkle 6 Dariol moulds with cocoa powder making sure every bit is covered.  Pipe the mixture into the moulds leaving a space for the ganache. Add Ganache and then pipe more mixture over the top.
4. Bake in pre heated oven at 180ºC for 9 minutes.
5. Turn out onto plates and serve with vanilla ice cream.

Preparation Time – 30 Minutes

Cooking Time – 9 Minutes

Serves 4

Ingredients

• 4 Large fresh hand dived scallops (roe optional)
• 1 x 50g authentic Stornoway Black pudding – good quality
• 1 pkt of Jamon-Serranno – good quality
• 1 egg white
• 300g fresh peas
• 150ml double cream
• Pinch of salt
• 50g fresh oats
• Shot of Whisky
• 15g Freshly picked thyme
• Salt and Pepper to taste

Method

1. Break the black pudding into a mixing bowl removing the skin.
2. Add oats, whisky, fresh thyme and one egg white, blend until all mixed.
3. Take sheets of Parma ham and lay over linking left to right approximately 5 sheets ensuring no gaps.  
4. Take black pudding mixture and roll into sausage mix – 1 inch diameter ensuring a nice cylinder shape.  Gently roll in Parma ham until completely covered.  Take cling film and tightly wrap in same form as Parma ham ensuring it is tight.  Take ends and hold, roll across the table until tight and place in fridge to set.
5. Bring cream to boil, add fresh peas and good pinch of salt.  Place in blender to create a smooth consistency and texture adding cream by hand until you get a good consistency. Press liquid through sieve so you are left with a creamy sauce and season to taste.  Leave sauce warm 
6. Take out black pudding and cut 12 x 1cm slices and remove cling film and lightly pan fry in tiny amount of oil and some butter.  When you turn them over, remove pan from heat and let the natural heat of the pan carry on cooking process.
7. Put good pan on heat to get very hot, season scallops and place in hot pan (no oil) until it creates a golden glaze then turn over. – place 5g butter leave for 30 seconds and remove from heat.  Now you are ready to serve.  
8. Put the scallops and black pudding under grill to ensure all is cooked for about 20 secs – good hot grill.  Put the black pudding on the plate on 3 points, put scallops on to create a crest.  
9. Sauce and garnish – Chervil and tomato concasse