• Preheat oven to 220°C Fan Forced.

For the Pita Bread

• Add yeast and sugar to lukewarm water, leave for 5 minutes.
• Once lightly foamy, combine with flour and salt in the bowl of a stand mixer fitted with a dough hook attachment.
• Knead for 5 minutes until smooth.
• Portion dough into 50g balls, then roll out into 1.5cm thick discs, sprinkle with black sesame seeds and leave to rise for 45 minutes.

For the Taramosalata

• Peel and cut potatoes into large chunks, rinse and the boil in water until tender then drain.
• Add shallot, garlic, lemon juice, cod roe and sieved potatoes to a food processor and blend to a smooth paste. Slowly add the oil to emulsify.
• Taste, if it needs more roe flavour add more roe, if it needs more lemon, add more lemon.
• Add ice cubes to finish, this will make it super creamy.

To cook the Flat Bread

• Place a cast iron frypan in the oven to heat up.
• Place one pita bread in the frypan and cook for 10 minutes, or until puffy and golden brown all over.

For the Pickled Fennel Stems

• Thinly slice fennel stems with a mandolin on a fine setting.
• Put in a bowl and toss with lemon juice and sugar. Set aside.

For the Prawns

• Deshell and devein the prawns and chop into thirds.
• Add butter to a pan and put in the larger pieces of prawns and cook for 30 seconds, then add the rest.
• Once 80% cook through, add lime and lemon zest and finish with lemon juice off the heat.
• Set aside.

For the Scallops

• Add the olive oil to a hot frypan and sear the scallops until 80% cooked and caramelised, flip and add butter, baste, then take off heat.
• Chop scallops in quarters and add to prawns.

For the Prawn Head Aleppo Butter

• Add butter and prawn heads to a medium saucepan and cook until caramelised.
• Once caramelised take off heat and season with salt.
• Add lemon zest, coriander seeds and Aleppo pepper, let sit for 5 minutes before straining.

To Serve

• Spread your Taramosalata onto serving plate, top with Prawns and Scallops, drizzle with Prawn Head Aleppo Butter, then garnish with fennel fronds, dill and Pickled Fennel Stems.
• Serve with Pita Bread and extra Aleppo butter on the side.