Masterchef: The Professionals winner and head chef at Michel Roux Jr's restaurant in London's Parliament Square Steve Groves brings us a selection of mouth-watering recipes using the native delights of British asparagus and rhubarb to help inspire us to use homegrown produce.
Asparagus, Jersey Royals, Scallops and Marmite Butter
Serves 4
Preparation time: 20 minutes
Cooking time: 10-15 minutes
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Ingredients
• 20 small Jersey Royal potatoes, scrubbed
• 20 asparagus spears
• Sunflower oil, for searing
• 8 large scallops
• Salt
• 150g/5oz unsalted butter, diced
• 1 clove garlic, peeled and lightly crushed
• 1 lemon
• 1 tsp Marmite
• ½ tbsp chopped parsley
Method
1. Cook the Jersey Royals in a pan of lightly salted water until tender, set aside.
2. Bring a large pan of lightly salted water to the boil, add the asparagus spears and cook until tender. Drain and set aside.
3. In a frying pan, heat a little sunflower oil over a high heat.
4. Pat the scallops dry with kitchen paper, season with salt and place, flattest side down, in the pan and cook for a minute or so to get a nice golden brown crust. Turn over and reduce to a medium heat. Add the butter followed by the garlic. Cook for a minute or so and then remove the scallops.
5. Season the butter with a fine grating of lemon zest, a squeeze of juice and the marmite.
6. Toss the Jersey Royals, asparagus, parsley and scallops through the butter and serve immediately.
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