To make the piccalilli, put the cauliflower in a bowl, sprinkle over the sea salt and mix well. Cover the bowl and set aside in a cool place for 24 hours. The following day, rinse the cauliflower with cold water, drain well and set aside.

Toast the mustard seeds, turmeric, cumin seeds and coriander seeds in a pan to release their oils, then add the cornflour.

Put the vinegar in a saucepan with the sugar and honey and bring to the boil while whisking. When it has come up to the boil, add the cauliflower and spices and cook for two to three minutes. Remove from the heat and chill.

To make the cauliflower purée, put the cauliflower in a pot with the cream and water and season a little. Make sure all the cauliflower is submerged – if it isn’t, add a little more water. Cook the cauliflower until soft, then strain and reserve the cooking liquid. Put the cauliflower in a blender and blend, slowly adding the reserved cooking liquid to make a smooth purée. Taste and adjust the seasoning if needed.

For the sage oil, blanch the spinach and sage leaves in boiling water for five seconds, then remove and put into a bowl of ice water. Remove from the water and squeeze to remove any excess water. Put the leaves in a blender and blend with the oil. Strain through a muslin cloth to remove any excess particles of leaves.

For the crumble, lightly blend the black pudding and almonds to a crumble consistency, then toast in the oven at 160°C for five minutes.

To cook the pancetta, slice it very thinly and crisp it in the oven between two sheets of parchment paper at 160°C for 10–15minutes.

Lastly, pan sear the scallops in a hot pan for one minute on each side in a little oil until golden brown.