SCALLOP, LEEK & CHORIZO GRATIN

This is a lovely, easy way to prepare scallops, which work beautifully with the punchy chorizo and creamy leeks. If you have little individual ceramic dishes, by all means use those for smart presentation. Though if your date isn’t impressed by a giant dish of crunchy-topped gratin brought to the table as it is, you may wish to rethink your dinner companion.

SERVES 2 GENEROUSLY PREP: 10 MINUTES COOK: 20-25 MINUTES

1 large or 2 small leeks, halved and finely sliced

H 1 tsp sea salt flakes

H freshly ground black pepper

H 300g scallops, sliced in half if very large

H 75g chorizo, finely chopped

H 250ml double cream

H a big handful (about 10g) of fresh flat-leaf parsley leaves, finely chopped

H 50g panko breadcrumbs

H 30g grated parmesan

H ½ a lemon, zest only

H 1 tbsp olive oil

H really good bread and butter, to serve (think fresh baguette or sourdough)

HStep 1 Preheat the oven to 200C/ 180C fan/gas 6. Pop the sliced leeks into a bowl and pour over a kettleful of boiling water. Leave them to sit for 2 minutes, then drain well and tip into a medium-sized roasting tin or ceramic lasagne dish. Season with the sea salt and a good grind of black pepper.

Step 2 Arrange the scallops over the leeks, then scatter over the chorizo and pour the double cream evenly over everything.

Step 3 Mix the finely chopped parsley with the panko breadcrumbs, parmesan and lemon zest, then scatter this over the dish. Drizzle over the olive oil, then transfer to the oven to bake for 20-25 minutes, until the topping is golden brown and crunchy and the scallops cooked through.

Step 4 Leave it to cool down for 5 minutes, before serving hot with the bread and butter.