2 Michelin star chef David Everitt-Matthias creates a recipe of hand dived scallops & carrots

2-Michelin-star chef David Everitt-Matthias from Le Champignon Sauvage creates a recipe of seared hand dived scallops, salt baked heritage carrots, carrot and liquorice puree, buttermilk puree and caramelised milk crumbs, in our third video from the award winning Cheltenham-based chef. Watch as David takes us through the dish in a step by step process.

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