Baking Directions:

Put the potatoes and turnips into a large pan of boiling water and add a generous pinch of salt.

Cook for 10 to 15 minutes, or until tender.

Meanwhile slowly and carefully slice the chives as finely as you can.

Once the vegetables are cooked, drain and allow to steam dry in a colander.

Put the pan back on a low heat and add the 2 knobs of butter, a teaspoon of cider vinegar, a good pinch of salt and pepper and your finely chopped chives.

As the mixture bubbles and foams, add your drained vegetables and mash until you have the consistency you like.

Taste and adjust the seasoning, then cover with a lid and leave on a very low heat to keep warm.

Score each scallop halfway through in a crisscross pattern (like the picture).

Season each one on both sides with salt, pepper, a drizzle of olive oil and a few fennel seeds.

Get a large frying pan on a high heat and add a drizzle of olive oil.

Add the bacon to the pan and fry for 5 minutes, or until lightly golden, then move the bacon to a plate and add the slices of black pudding.

Cook until crisp on both sides, then divide the clapshot between four hot plates and top with the bacon and black pudding.

Put the frying pan straight back on the heat and add a lugh of fresh olive oil, a small knob of butter and the scallops, scored side down, and turn the heat down to low.

Cook for just 2 minutes, then turn them over and give them no more than 1 minute.

Add the sage leaves to the pan to crisp up and, once ready to serve, squeeze over the juice of half the lemon and shake everything about.

Divide the scallops and crispy sage leaves between everyone and spoon some of the delicious cooking juices from the pan over each plate.

Serve with some steamed greens and a few wedges of lemon for squeezing over, and it’s happy days.