A grand celebration of Spring is taking place all through May at the Dock called the Dock Garden Festival. Expect foraging menues, a floating log installation (bit of lav humour called for here), urban kitchen gardens, hand crafted objects and meet the makers (not your maker) demonstrations. dockkitchen
Stevie at the Dock has written a new cookbook and here is one of his seasonal recipes from the book: – Diver scallops are much better than dredged, both in terms of taste and of environmental impact. This thoran is also very good without scallops, or with a bit of crab stirred through the peas.
Pea thoran with scallops
12 medium scallops, shelled
1 tsp brown mustard seeds
handful of fresh curry leaves, picked from stems
3 large mild dried chillies
500g small fresh peas in the pod, podded weight
½ coconut, peeled and finely grated (or 2 tbsp dried shredded coconut)
Heat a medium frying pan over a medium heat, season the scallops with salt and a little olive oil. When the pan is searingly hot, place the scallops into it. Leave them for around 90 seconds until nicely brown, then turn them over, reduce the heat and add the mustard seeds, then the curry leaves and chillies, followed by the peas.
Cook for another three minutes or so until the peas are just cooked, stirring through the coconut, then finish with a squeeze of lemon and a little more salt if needed. Serve with white or brown Chapati. A slice of the Dock cooking in your kitchen, yum yum yum.