RecipesMaple Syrup

1. Wrap the scallops in the pancetta.2. Whisk the olive oil, lemon juice, mustard, maple syrup and capers together to make a dressing. Season to taste.3. Heat a frying and add the olive oil. Cook the scallops for about 4-5 minutes until the pancetta is crisp. Add the maple syrup to the pan and swirl to coat the scallops.4. Divide the scallops between 4 plates and serve with the salad and a wedge of lemon.

Preparation24 scallops, coral removed1 tbls olive oil1 tbls Clarks maple syrup8 tbls olive oil4 tbls lemon juice12 rashers pancetta2 tsp Dijon mustard2 tsp Clarks maple syrup2 tsp chopped capers1 fennel bulb, sliced very thinly2 handfuls rocket

Ingredients

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Prawn and chorizo skewers

1. Soak 12 bamboo skewers in cold water for 30 minutes or use metal skewers.2. Combine the olive oil, lime juice and zest, garlic, and dried chilli flakes in a bowl. Add the prawns, toss to coat, cover and marinate in the fridge for about 30 minutes.3. Squirt the maple syrup into a shallow bowl, add the chorizo and toss to coat.4. Thread the prawns and chorizo on to the skewers. Allow 3 prawns and 2chunks of chorizo per person. Finish with a wedge o lime.5. When the barbecue has reached medium heat grill the skewers for 3 minutes on each side until the prawns are pink and the chorizo is sizzling. Alternatively grill for 3 minutes or so on each side.6. Remove from the barbecue and drizzle with maple syrup.7. Serve with a sweet chilli dip.

Preparation

24 large raw shell on prawns4 tbsb olive oilJuice and zest of ½ lime1 clove garlic, crushed1 tsp dried chilli flakes4 chorizo sausages or black pudding cut into thick slicesSquirt of maple syrupLime wedges

Ingredients

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Clarks UK Ltd, Unit 8, Estuary Court, Queensway Meadows Industrial Estate, Newport, NP19 4SXT: 01633 293140 F: 01633 293 141