A trio of delectable winter dishes

A trio of delectable winter dishes View Gallery
Scallops with black pudding, pumpkin purée, verjus and orange cream

This week, Graeme Dodrill, head chef at Peploe’s on St Stephen’s Green in Dublin (peploes.com), has three recipes designed for a cosy winter dinner party

While the fish and shellfish we use at Peploe’s is Irish, for this recipe I’ve used hand-dived Scottish scallops. You can use scallops out of the shell if you like, or ask your local fishmonger to prepare the scallops in the shell for you. My black pudding of choice is made by Jack McCarthy in Cork.

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