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‘Our salmon is the best I’ve ever tasted – all the guests rave about it’
remove the clingfilm and sprinkle the dough with sea salt and the rosemary-flavoured butter. Preheat the oven to 225C and bake the focaccia for five minutes. Without opening the door, turn the oven down to 180C and continue baking for a further 20 minutes. Remove the bread from the oven. Check to see if it is done by tapping the underside – it should sound hollow. If it’s not ready, return to the oven for five minutes. Turn out onto a rack to cool.
Hand-dived scallops with beetroot and apple
8 diver scallops, removed from the shell 2 beetroot