Paul Clerehugh, owner and head chef at The Crooked Billet in Stoke Row and London Street Brasserie in Reading, shares his recipes with Standard readers.
Serves 4 3 medium/large lemon soles, skinned and filleted 12 diver scallops, roe removed Maldon salt Olive oil
Cut the skinned fillets in half lengthways and wrap each finger of fish around a scallop, securing with cocktail sticks.
To cook, heat a little olive oil in a heavy ceramic non-stick frying pan. Season each roll, pan fry over a moderate heat and seal for 4 minutes, turn and cook for 3 minutes.
For the dressing: 1 tsp chopped fresh thyme ½ tsp crushed dried chilli 1 tsp ground cumin 2 star anise 10 shallots, finely chopped 300ml sesame oil 8 tsp soy sauce 8 tsp teriyaki sauce 4 tsp Worcestershire sauce 4 drops Tabasco sauce 1 tsp chopped ginger 1 garlic clove, crushed 1 tsp ground turmeric ½ tsp cayenne pepper ½ tsp paprika ½ tsp mixed spice 2 tsp clear honey Tomato concasse Chopped coriander