Steve Groves

Steve Groves

24th February 2014
Steve Groves


Once they have been shucked scallops can be enjoyed pan fried, steamed or poached. With a selection of delicious pork cuts available, cooking methods and flavour pairings are exceptionally varied when it comes to pork recipes. Take a look at the SCALLOPS, PORK CHEEK, BLACK PUDDING, CELERIAC AND APPLE recipe below, as tried and tested by professional chefs - Why not give it a try? From Roux at Parliament Square. Photography by John Arandhara-Blackwell.


  • Large Orkney scallops: x 2 (2 portions)
  • Pork cheek: x 1 (2 portions)
  • Pork glaze:
  • Celeriac puree: (10 portions)
  • 1 Large celeriac, peeled and thinly sliced
  • 1 ltr water
  • 50g butter
  • 170g double cream
  • Salt
  • Pickled apple:
  • 2 Granny Smiths apples
  • 300ml apple juice
  • 5g ascorbic acid
  • Pork crackling:
  • 1kg Pork skin
  • Protein glue
  • Salt
  • Black pudding ball:
  • 250g Best quality boudin noir
  • 250g Panko breadcrumbs
  • 20g Squid ink


Large Orkney scallops:
Season the scallop with curry salt (50/50 mild curry powder and table salt), pan fry in foaming butter until just cooked
Pork cheek:
Trim pork cheeks, remove fat and put in herb salt for 1.5hrs. Remove from salt and rinse thoroughly. Roast off the cheeks in a hot pan on all sides. Deglaze pan and roast off mirepox, garlic, thyme. Once roasted deglaze with half bottle of white wine and reduce until syrup. Cover with brown chicken stock and bring up to simmer and cook in 150c oven until tender (Approx 2.5hrs)
Pork glaze:
Once the pork cheeks are cooked, cool them down in the cooking liqueur. Once cold pass off the stock and reduce until thick and glossy.
Celeriac puree:
Cover the celeriac with water in a heavy bottomed pan, add butter, and cook out until the water has all evaporated. Add the cream and bring to the boil. Blend and pass
Pickled apple:
Peel and cut apple into 1cm dice. Mix the ascorbic acid into the apple juice and then put everything into a vacuum pouch and compress.
Pork crackling
Salt the skin and leave in the fridge for 1 hour.
Rinse off the salt and dry the skin, cut into four even pieces.
Use the protein glue to glue the four pieces on top of each other, vacuum in a boilable pouch. Leave for six hours in the fridge. Cook at 85°C for 12 hour (it needs to be tender), press between 2 trays until chilled and set. Freeze. Slice 2mm slices on a gravity slicer. Bake between trays on silicon paper for 20 mins at 180°C, allow to cool. Fry in very hot oil for 15 to 20 seconds, drain on paper towel.
Black pudding ball
Remove skin from boudin noir and roll into 15g balls, blend the breadcrumbs with the squid ink until fine textured and black. Pane the black pudding with the breadcrumbs and deep fry at 180°C for 1 min 45 seconds

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