Directions: Place fresh Free Range eggs into a saucepan and cover with water; Bring the water to the boil and cook for 4 minutes; Turn off the heat and let the eggs sit in the hot water for 3 more minutes; Drain and let cool under running water. Peel eggs and slice in half lengthways.
Directions: Preheat oven to 325 degrees F (165 degrees C); Cut the butternut pumpkin in half from stem to base. Remove seeds and the surrounding pulp but leave the pumpkin meat intact. Drizzle with a little Extra Virgin Olive Oil and season with salt and pepper.
Directions: Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry. Season with pepper and salt; Put 2 teaspoons each of unsalted butter and olive oil into a sauté pan on high heat; When the fat begins to smoke gently add the scallops one by one, making sure they do not touch each other.
Directions: Select equally sized, unpeeled, New/Baby Potatoes and cover with water in a saucepan; Bring the water to the boil and cook for about 20 minutes or until the potatoes are just tender when tested by inserting a skewer. Drain and let cool; Cut the potatoes in half and support to sit upright with a spoon of crème fraiche.
Directions: Dissolve 5g of yeast in 75ml of room temperature milk; Put 75g of buckwheat flour into a bowl and make a well in the center; Pour in the yeast and milk mixture, whisk into the flour and then let the mixture stand somewhere warm for 45 minutes; After 45 minutes, warm another 50ml of milk and whisk in 1 egg yolk. Add this mixture to the first and combine well before leaving to stand for an additional 45 minutes; Whisk the egg white to form stiff peaks and then fold gently into the mixture. Season with a pinch of salt; Lightly oil a large frying pan and heat gently. Add small amounts of the mixture to the pan to make individual blinis and gently cook on each side for about 1-2 minutes, until they are lightly golden