RICHARD says the secret to the restaurant’s current best-seller is “good quality scallops which you can get from the local fish quay at Hartlepool”.
He has given some recipe tips so that Mail readers can make their own roast scallops and black pudding, worthy of the Michelin Guide.
He says: “Make sure the pan is hot so you get a nice colour on the scallops.
“They take two minutes on each side.
“Once you have turned them over, add a knob of butter.
“When you think you have burned them, they are ready.
“That sounds silly, but that’s the secret.
“Add some lemon juice and then sautee the black pudding off with a thyme, garlic and shallots.
“Add some madeira, and jus, which is basically a rich man’s gravy, and then blend it and get all the lumps out so you’re left with a puree.”
The Castle Eden Inn sells about 50 a week of the dish.