For daikon: 2/3 cup (150 mL) rice vinegar 2
tbsp superfine sugar 2 tsp pink
peppercorns 3
whole cloves, gently crushed 1 red chili, seeded and finely chopped 1/2 daikon, peeled and julienned (5 1/2 oz / 160 g) Doarse sea salt and
black pepper 1 Granny Smith apple, cored, very thinly sliced lengthwise (5 oz / 140 g) and soaked in water with 1 tsp lemon juice 6 round red radishes, thinly sliced (1 3/4 oz / 50 g) 1 oz (30 g) red baby chard leaves (or mâche) 3
tbsp olive oil 12 jumbo sea scallops (1 lb 3 oz / 540 g)
For the boats 4 medium chicken thighs 4
black peppercorns 2 large garlic cloves, peeled 2 tsp ghee or coconut oil 2 medium onions, finely chopped 1/4 tsp fresh ginger, chopped 1 tsp tomato puree 7
whole dried unsulphured apricots 4
tbsp full - fat probiotic yoghurt 1/4 tsp fresh lemon juice 1 small handful fresh coriander, roughly chopped (save a little for garnishing) 2
tbsp flaked almonds, toasted 6 baby gem lettuces, washed and dried Salt and
black pepper