stuffed cabbage

Cut the sweetheart cabbage into quarters lengthways, season with the fine salt and leave for 20 minutes.
Put a splash of oil into a frying pan and place over a medium-high heat.
Put the cabbage in and sear until it has good colour on each side, then turn the heat down and cook for 4 minutes on each side, until it is cooked through.
Put the cabbage on a plate and set aside.
In the same pan, add the panko, nutritional yeast flakes, garlic powder and a good pinch of sea salt with a splash of oil.
Toast until golden brown, keeping the pan moving continuously. Set aside for now.
Using a small sharp knife remove the skin of the orange, then slice out the segments and discard the membranes.
Cut the orange segments into very small (2 to 3mm) dice, keeping any juice that seeps out as you cut.
Check through your crabmeat for any shell. It’s useful to have a small bowl of cold water when doing this as you can just drop any shell that you find into the water – it easily falls off your fingers.
Gently melt the butter, then stir through the crab, orange and finely chopped dill.
Place a wedge of sweetheart cabbage on each plate and layer the crab mix between some of the leaves.
Finish with a generous sprinkling of the panko mix.

scallops

Season the scallops with a little sea salt.
In a hot pan with a little oil, cook the scallops for 2 minutes on each side.
Turn the heat down and add in the butter: as it foams, baste the scallops for 1 minute and then remove from the pan.
Place two scallops on each plate and serve.