100g fresh young ginger
1 red radish to colour the ginger a little
15g Maldon salt
200ml rice vinegar
100g granulated sugar
Peel the ginger and slice very thinly on a mandolin approx. 0.1mm thick. Mix the salt with the ginger and leaving aside for 30 minutes.
Combine the vinegar and sugar in a pan and bring to a boil. Place the radish into a take away container, add the ginger on top and pack tightly. Pour the brine over the ginger, filling to within 1cm of the top. Remove any air bubbles and top up with more pickling brine if needed. Leave to cool then place into the fridge to age for at least 1-2 weeks.
1 x fresh raw scallop
1 x fresh yuzu
Olive oil
Slice the scallop thinly and season with Maldon salt and olive oil. Add a little fresh Yuzu, ginger and a little of the ginger juice.
100g fresh young ginger
1 red radish to colour the ginger a little
15g Maldon salt
200ml rice vinegar
100g granulated sugar
Peel the ginger and slice very thinly on a mandolin approx. 0.1mm thick. Mix the salt with the ginger and leaving aside for 30 minutes.
Combine the vinegar and sugar in a pan and bring to a boil. Place the radish into a take away container, add the ginger on top and pack tightly. Pour the brine over the ginger, filling to within 1cm of the top. Remove any air bubbles and top up with more pickling brine if needed. Leave to cool then place into the fridge to age for at least 1-2 weeks.
1 x fresh raw scallop
1 x fresh yuzu
Olive oil
Slice the scallop thinly and season with Maldon salt and olive oil. Add a little fresh Yuzu, ginger and a little of the ginger juice.
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