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To pickle the cauliflower and romanesco, cut both vegetables into florets. Place the florets into a pan of boiling salted water, take out whilst still a little crunchy
Place the florets into a pickling jar with 3 1/2 fl oz of cider vinegar and a pinch of caster sugar. Leave for an hour and then drain
3 1/2 fl oz of cider vinegar
1 pinch of caster sugar
Cut the purple cauliflower into florets, place in a pan with the milk and cream and cook until soft. Liquidise until smooth, season to taste
1 purple cauliflower
6 3/4 fl oz of milk
3 1/2 fl oz of double cream
Wilt the baby spinach in a hot pan with a little butter, season
6 1/3 oz of baby spinach
1 3/4 oz of butter
Pan-fry the skate wings in butter. Cook until golden brown on both sides, you will need a large pan for this and finish in a hot oven if necessary
4 skate wings
Put the capers, chopped lemon segments and butter from the skate pan in a blender and blitz until it has the consistency of a sauce
1 tbsp of capers
Spread a little purple purée onto each plate. Scatter a few pickled florets on each followed by a small mound of the spinach, finish with a skate wing on each plate, topped with a little of the golden citrus and caper butter
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