BURNT CLEMENTINES: Segment the clementines, removing all skin and pith, and place flat on a tray. Leave to sit at room temperature for about 30 minutes. Squeeze the juice from any pulp you have left over and set it aside.

After 30 minutes, use a direct flame from a small cook’s blow-torch to blacken the segments and create a crust. If you don’t have a cook’s blow torch, heat a non-stick pan till it is very hot. Dust the segments lightly with icing sugar and caramelise on one side in the hot pan. Sprinkle with sea salt.

CLEMENTINE HAZELNUT BUTTER: Dice the butter into evenly sized cubes. Place butter and hazelnuts in a saucepan and cook on a medium heat. The butter should begin to foam; gently swirl and continue cooking until the hazelnuts become a deep golden brown colour and the foaming butter is a sandy colour.

Add the juice from the clementines now and a pinch of salt. Take care as the butter will bubble up a little. Remove from the heat and allow to cool. When cool, pass the butter through a sieve, keep this for the sauce and finely chop the hazelnuts.

BROWN BUTTER SAUCE: Heat an oven to 185 degrees/gas 5. Place chicken wings on a roasting tray and cook for 20-25 minutes, until golden brown.

Finely slice the carrot, onion, celery and garlic. Transfer to a saucepan and cook in butter until the vegetables soften and become a deep brown colour. Add the cooked wings to the saucepan. Pour on the white chicken stock and water. Bring to the boil and simmer for 30 minutes. Pass through a fine sieve or muslin cloth into another pan, add the wine and reduce by two-thirds.

When the sauce has reduced and begun to thicken, incorporate the hazelnut brown butter using a whisk or ideally a small hand blender. If you are finding that it won’t thicken, add a cube of cold butter.

SCALLOPS: Remove the coral and small muscle attached to the scallop. Place scallops in cold water for 30 seconds to rinse and then pat them dry. Line on a flat tray and sprinkle with salt.

Heat one tablespoon of rapeseed oil in a pan. Place six scallops flat side down, cook for one minute, add butter and a squeeze of lemon and turn over onto the other side for one minute. Remove from pan onto a tray lined with kitchen paper.

Wipe out the pan and repeat for the next six scallops. Optional – if you are able to get some cured lardo finely sliced from a butcher or delicatessen, melt a slice on top of each scallop for extra richness.

PLATE UP: Place two scallops each on a warm plate. Arrange three or four segments of burnt clementine on each, depending on size. Dress the spinach leaves with Broighter Gold rapeseed oil and salt and add to the plate.

Spoon over the chopped hazelnuts and finish with the warm sauce.