Bodega’s morcilla and scallops with braised cabbage, tahini sandwich and pickled cauliflower

1.For tahini mayonnaise, mix ingredients in a bowl to combine, season to taste and transfer to a piping bag with a 5mm plain nozzle.

2.Heat a large saucepan over high heat, add cabbage and toss occasionally until lightly coloured (1-2 minutes). Add olive oil, garlic and a splash of water, season to taste and cover with a lid. Reduce heat to medium and steam, stirring occasionally, until just tender (3-5 minutes). Stir butter through cabbage and set aside.

3.Heat oil in a saucepan to 160C. Cut pastry into four 4cm x 14cm rectangles and deep-fry one at a time until crisp and golden (1-2 minutes). Drain on paper towels.

4.Combine cauliflower, pickled ginger liquid, fish sauce, chives, coriander and spring onion in a bowl and season to taste.

5.Preheat oven to 200C. Place morcilla on a baking tray lined with baking paper and bake to warm through (2-3 minutes). Heat a frying pan over medium-high heat. Drizzle scallops with a little olive oil and pan-fry until golden brown (1-2 minutes), then turn and cook for 30 seconds and remove from pan.

6.Place 4 scallops in a row on two serving plates and top each with a piece of morcilla. Spoon some cabbage around it and season with a couple of drops of fish sauce. Pipe tahini mayonnaise onto 2 brik pastry rectangles, sandwich with remaining rectangles and place each on top of morcilla. Top with cauliflower mixture and serve.