Floating Flavours

New Hall’s majestic moat, dating back to the 13th century, provided the perfect backdrop for our beautiful scallop shot. In addition to matching the aquatic theme of the dish, it also pays homage to award-winning The Bridge Restaurant where this gorgeous dish can be enjoyed.

In addition to matching the aquatic theme of the dish, it also pays homage to award-winning The Bridge Restaurant where this gorgeous dish can be enjoyed. For the best results, make a day in advance to infuse the flavours.

Curry oil:


2 medium sized onions | ½ bulb garlic roughly chopped

1 thumb-sized piece of ginger roughly chopped | 2 bay leaves

1 cinnamon stick | 1 tsp cumin seeds | 2 tbsp cumin

2 tbsp turmeric | 3 tbsp curry powder | 1 tbsp salt

1 tbsp mild chilli powder | 200 ml oil


1. In a medium-sized saucepan, cook the onions slowly with salt until a deep golden colour.

2. Add the garlic, ginger, cinnamon and bay leaf and cook for a further 5 mins.

3. Add the dry spices and cook for a further 2 mins to cook off the spices.

4. Add the oil and bring up to temperature (80 – 90 deg c be careful not to burn the spices).

5. Cover with cling film and leave overnight for best results.

6. Strain off the oil through a cheesecloth and keep to one side.

Parsnip purée:

Make this in advance and chill, or just before you cook the scallops and keep at room temperature.


1 large parsnip peeled | 1 small onion | 1 tsp turmeric

1 tsp cumin | 1 tsp salt | 2 tsp curry powder | 300 ml milk

50g diced butter | 2 tbsp oil


1. In a pan add the oil and slowly cook the onions and parsnip with the salt until slightly golden.

2. Add the rest of the spices and cook for a further two minutes to cook the spices.

3. Add the milk and simmer for 12 – 15 mins or until the parsnips are tender.

4. Strain off the milk, keeping it to one side.

5. In a blender blitz the spiced parsnips slowly adding back the milk until you have a smooth but thick purée.

6. Add the diced butter while hot to emulsify.

7. Season to taste and set aside (cover with cling film to prevent a skin forming).

Onion bhaji: (makes 6 portions)


2 large onions thinly sliced (use a mandolin slicer if possible)

100 g flour | 1 ½ tsp salt | 2 tsp cumin | 1 tsp turmeric

1 tsp curry powder | ½ onion seeds | 1 green chilli finely chopped | 2 tbsp chopped coriander | 5 tbsp water to bind

2 garlic cloves minced


1. Salt the onions to release the water content for 10 mins.

2. Squeeze the excess liquid off and put onions in a mixing bowl mix all the ingredients except the water.

3. When fully mixed, slowly add the water one tablespoon at a time until you make a light batter (this could be slightly less or more water than stated).

4. Fill a deep skillet or frying pan with 3-4 inches of vegetable oil, or use a deep fat fryer if you have one.

5. Use a thermometer to ensure the oil does not get too hot and heat to 160 deg c.

6. Use teaspoons to shape and add the mix into the oil.

7. Cook one bhaji as a taster, check the spice and salt level and adjust if needed.

8. Cook for 3-4 minutes until the bhaji is golden colour.



3 medium to large scallops | 2 tbsp oil | 10g butter

½ lemon juice | salt


1. Heat the pan until very hot, add the oil and move around the pan to fully coat.

2. Season the scallops and add to the hot pan.

3. Cook the scallops for around 1 minute before turning over – ensure each is a golden colour.

4. Cook on the other side for another minute, then finish with the butter and lemon juice.

5. Put on a clean cloth or kitchen roll to drain off any oil.