To celebrate the launch of our new tableware collection, Head Chef Neil Smith cooks whole scallops in the shell, and prepares a bright crab salad, all served on our Nero set. Made from weighty porcelain and glazed a deep midnight blue, the range is a great way to add a pop of colour to your table.

Wood-roasted scallops, serves four

Ingredients
• 2 cloves garlic, crushed
• 120g salted butter
• Small handful of parsley, chopped
• 1 tbsp tarragon, chopped
• 4 scallops in half shell
• Small handful of samphire, cooked
• White wine
• 1 lemon, cut into wedges

Method: Preheat your oven to the highest setting. Whizz the garlic, butter and herbs in a food processor with a pinch of salt. Place the scallops inside their shells on a baking tray, seasoning with salt and pepper. Arrange the samphire around each scallop and add a big scoop of garlic butter on top of each one, along with a splash of white wine. Bake for four to six minutes, or until the scallops are cooked. Serve with lemon wedges.

Crab salad, serves four

Ingredients
• 300g fresh white crab meat
• ¼ cup red onion, diced
• ½ cup tomatoes, seeded and diced
• 2 tbsp lemon juice
• ¼ tsp salt
• 1 tsp dill, chopped
• 2 small chicory heads, chopped
• Olive oil
• 1 avocado, diced
• 1 lemon, cut into wedges

Method: Combine the first seven ingredients together in a bowl. Mix well and leave to sit in the fridge for two hours. Just before serving, mix in diced avocado and olive oil. Serve with a lemon wedge.

Babington House

Escape to the country and stay at our original rural idyll, Babington House