VANILLA PUREE RECIPES

Steps:

• Put the cauliflower, milk, vanilla pod and its seeds into a small saucepan with a pinch of salt. Cover and simmer for 10 mins until the cauliflower is tender. Drain the cauliflower, reserving the milk and discarding the vanilla pod. Whizz the cauliflower until smooth in a food processor, adding a knob of butter, seasoning and enough reserved milk to make a nice, smooth consistency. This can be made up to a day ahead, then reheated in a pan or microwave.
• Heat oven to 200C/180C fan/gas 6. Cover a baking tray with a sheet of baking paper, lay the pancetta on top and cook for 8-10 mins until crisp. Drain on kitchen paper, drizzle with maple syrup and set aside until serving. 3 Fry the porcini in half the olive oil in a hot pan for about 4 mins until starting to brown. Keep warm.
• Heat the remaining oil and butter in a frying pan and season the scallops. Fry the scallops for 1-1½ mins on each side over a high heat until caramelised. To assemble, spoon the purée onto plates, top with porcini, scallops and pancetta, then sprinkle with chives.

Steps:

• Place the potatoes, 2 cups water, salt and pepper into a medium saucepan with a lid. Bring to a boil and return to a simmer, cover and cook until very tender, about 20 minutes. Add the potatoes, but not the liquid, to a food processor, and puree until smooth. Add the butter and the vanilla bean seeds to the puree, and pulse again until all ingredients are incorporated and smooth. Hold until ready to plate.