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Scallops with bacon, black pudding and colcannon
Fruit and vegetables
fresh flatleaf
parsley
, to garnish
750g/1lb 11oz potatoes, preferably Maris Piper or
King Edward
, peeled, chopped
1
onion
, finely chopped
100g/3½oz
curly kale
, roughly shredded
Tins, packets and jars
100g/3½oz
chicken stock
Cooking ingredients
2 tbsp
sunflower oil
sea salt flakes and freshly ground
black pepper
Dairy, eggs and chilled
25g/1oz
butter
50g/2oz
butter
200ml/2fl oz
double cream
Meat, fish and poultry
8 rashers smoked streaky
bacon
, rindless
16 medium-sized
scallops
, shelled, coral removed and cleaned
200g/7oz
black pudding
, cut into 12 thick slices
Other
3 tbsp Marsala
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