This dish of seared scallops and pan-fried crab cakes with coriander stems and tamarind glaze has been on the menu since we opened the restaurant two years ago and is very popular. The scallops and crab come from Cornwall and Devon respectively and are cooked fresh to order. A lot of the time starters with scallops in them only use three scallops which I don't think is value for money. I wanted to add something to it, so came up with the idea of crab cakes.
The tamarind glaze is very classic in India though it's generally used as a chutney.
Blackberry mousse in orange soup
This dish used to be a favourite of mine, as the basic tastes and combination were fantastic. Yet no matter which of us made it, we just couldn't seem to 100 per cent perfect the recipe so it had to come off the menu. Because you have to purée the blackberry first, the moisture content used to sometimes be too high and so it wouldn't set. It also proved to be a complete nightmare to plate, as my original idea of the two quenelles of mousse supposedly sitting on top of one another was impossible.