Serves 2

Put 4 rashers of bacon in the oven to crisp and 2 peeled sweet potatoes to roast.

To make the puree
Sauté 2 tablespoons of Mellow Yellow Rapeseed Oil in a saucepan and add 1 chopped garlic clove, 1/2 chopped tomato, 1 chopped spring onion and mix thoroughly. Then add 2 tsp Pimento and a dash of salt and pepper. Pour in 1 generous tbsp of Red Stripe Beer with 1 stripped sprig of thyme, mix and simmer to soften slightly. Empty 500g of butter beans into the sauce pan with the 2 peeled and roasted sweet potatoes from the oven. Add 100ml coconut oil, mix well and put on a medium heat for 10 minutes. Puree the ingredients and put to one side for now.

To make the curry
In a saucepan sauté 2 tablespoons of Mellow Yellow Rapeseed Oil and add 1 sprig chopped spring onion, 2 tsp curry powder, 1/2 chopped tomato, 1 chopped garlic clove, 1 sprig of thyme and 2 tablespoons of Red Stripe Beer. Mix these ingredients together, then add a whole scotch bonnet, a pinch of pimento, 150ml coconut milk and season with salt. Reduce the heat and stir until the curry thickens.

For the dressing
In a mixing bowl pour in 1 tablespoon of honey with 1 teaspoon of paprika, one crushed garlic clove and 1/2 lime juice, flavour with a pinch of salt and pepper. Slowly whisk the ingredients while adding 6 tablespoons of Mellow Yellow Oil. Prepare the asparagus spears so they are cooked al dente, lightly drizzle the honey and oil mixture over the asparagus and mix in 2 handfuls of rocket.

In a hot pan pour in 2 tablespoons of Mellow Yellow Oil, followed by 1 oz of butter, allowing it to melt. Sear the scallops on each side allowing them to go golden brown before removing from the heat.

Prepare the dish by placing the puree, followed by 3 scallops with the curry sauce on top. Add the asparagus and rocket to the dish then top with a sprinkle of crispy bacon. Finally dress with a further dash of Mellow Yellow and 1/2 a lime wedge.