It is always a pleasing moment when a talented apprentice steps out and succeeds on their own terms. After working as Head Chef at Marcus Wareing at The Berkeley for 5 years, Alyn Williams has done exactly that; taking over the Westbury in the autumn of 2011 and quickly winning a Michelin star.
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Mix all of the Tandoori spices together in a bowl. Transfer to a blender and blitz until combined, set aside somewhere warm to infuse for a minimum of 2 hours
1 tbsp of paprika
2 tbsp of smoked paprika
1 tbsp of ground coriander
1 tbsp of ground cumin
1 1/2 tbsp of coarse kosher salt
1/4 tbsp of black pepper
1 tbsp of sugar
1 tsp ground cinnamon
1/4 tsp powdered saffron
1/8 tsp cayenne pepper
1 tbsp of ground turmeric
1 tbsp of ground fenugreek
Mix a teaspoon of the spices through the yoghurt and season. Place in the fridge until ready to serve
250g of strained natural yoghurt
Peel, deseed and dice the cucumber. Add to a bowl and season with salt and a tsp of moscatel vinegar, mix well
1 tsp moscatel vinegar
Drain, rinse and skin the chickpeas before mixing with the cucumber
150g of tinned chickpeas
Season the scallops with a generous sprinkling of Tandoori spice and a little salt
8 large hand dived scallops, cleaned
Place a pan over a medium heat and add a little olive oil. Once hot, add the scallops and cook for 2 minutes on each side. Remove and rest in a warm place for 5 minutes
Dress each plate with swirls of the yoghurt. Spoon some of the cucumber and chickpea mix around the plate. Cut the scallops in half and arrange on the plates. Garnish with a few leaves of coriander cress and serve immediately
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