SMOKED CASHEW CREAM:

300g cashews

500g water

40g meliponnia nectar 8g palm sugar

10g Bali salt

Blend in a thermomix at full power until super smooth and then pass through a fine sieve. Transfer to a tray and place in the smoker for 20 minutes. Season with salt and coconut nectar and transfer to chiller.

PICKLED RADISH:

Watermelon or radish 250g rice vinegar 150g mirin

100g sugar Pickle the watermelon or radish in the rice vinegar, mirin and sugar.

DASHI RADISH:

Purple radish

250g dashi stock

10g salt

10g salted chopped kombu

1. Scrub the purple radish and slice into slices smaller than 1cm.

2. Keep whole, small pieces of radish peel for decoration.

3. Mix dashi stock, salt and kombu. Leave to infuse for 20 minutes.

4. Put the radishes separately into vacuum cooking bags with some of the dashi infusion.

5. Cook in a waterbath at 70°C for one hour; leave to cool in the dashi then transfer to a container.

SCALLOPS:

Season Lombok scallops with salt and cook in a hot pan with pommace olive oil on one side to get a good colour, then slice in half.

TO SERVE:

Plate four Lombok scallops with three tablespoons smoked cashew cream and decorate with:

• Moshio powder

• Brunoise of preserved salted lemon skin

• Butterfly leaves

• Heart flowers

• Dashi radish

• Pickled radish