Pickled cucumber:

First mix the celery salt vinegar and salt

Then add this along with the cucumber balls into a sous vide bag and compress

Leave for 2hr 30min then remove from the bag and reserve for service

Avocado puree:

Peel the avocado and remove the stone

Place this into a food processor along with the juice of a lemon and salt

Puree until smooth, pass and reserve

Pigs head croquette:

Place the pigs head, trotter, ham hocks, carrot, onion, celery and garlic into a suitably sized pan the cover with cold water and a lid

Cook for 3 ½ hours or until the meat is falling off the bone

Remove the meat from the pan, pass the liquor through a muslin cloth and back onto the stove and reduce to syrup

Pick all meat off the bones, removing any sinew

Sweat all the diced vegetables in separate pans until just cooked then add this to the meat, use the cooking liquor to bind the mix together and season to taste with salt pepper and cabernet sauvignon vinegar

Press this into a terrine mould lined with Clingfilm and press over night

Once presses remove from mould dice accordingly and pane in the classic way with the addition of sosa airbag to the breadcrumbs with a 50/50 ratio

Reserve for service

To serve:

Slice the scallops (5mm thick) and marinade in the dressing for 10min

Place these onto the plate along with the cucumber radish and dots of avocado puree

Deep-fry the pigs head until crisp and place on top and garnish with herbs