Method

• 1.
  For the ful, the day before serving, place broad beans in a bowl of cold water with bicarb and soak overnight.
• 2.
  The next day, drain and rinse. Transfer to a saucepan with 5 cups (1.25L) water over high heat and bring to a simmer. Reduce to a gentle simmer and cook, topping up with hot water when necessary, for 2 hours or until broad beans are very tender. Drain.
• 3.
  Heat oil in a saucepan over medium heat, add garlic and cook, stirring regularly, for 3 minutes or until garlic is softened but not coloured. Add sesame and cook, stirring regularly, for 2 minutes or until light golden. Add cooked broad beans and 2 tbs water, and cook, stirring occasionally, for 3 minutes or until broad beans are heated through. Remove from heat and stir through spices. Transfer broad bean mixture to a blender with tahini, lemon juice and 1 tbs water, and whiz until smooth (add extra water, 1 tbs at a time, if too thick). Strain through a fine sieve into a bowl and set aside.
• 4.
  To make the lemon dressing, whisk 50ml oil and lemon juice together in a bowl until well combined.
• 5.
  Toss kohlrabi and 2 tsp salt flakes in a bowl and stand for 25 minutes. Rinse and drain, sqeezing out excess water. Toss kohlrabi in a bowl with 2 tbs lemon dressing and chive, and set aside.
• 6.
  To make the mussels, heat 50ml oil in a large saucepan over medium-high heat. Add eschalot and garlic, and cook, stirring occasionally, for 2 minutes or until starting to soften. Add celery and cook, stirring occasionally, for 2 minutes or until celery is softened. Add wine and thyme, increase heat to high and bring to the boil. Add mussels, cover and cook, shaking saucepan occasionally, for 4 minutes or until mussels open, discarding any mussels that remain closed. Discard 1 half of shell from each mussel, leaving mussel on remaining half shell.
• 7.
  Arrange mussels on a large serving platter, drizzle with some lemon dressing and scatter with edible flowers, if using. Set aside.
• 8.
  Using kitchen blowtorch, caramelise cut sides of lemon cheeks.
• 9.
  Toss kohlrabi with 2 tbs of remaining lemon dressing.
• 10.
  Preheat oven grill to high. Drizzle scallops with lemon zest, a pinch of salt flakes and remaining 50ml oil, and place on a baking tray. Grill, checking regularly, for 3-4 minutes or until scallops are just cooked through. Transfer scallops to serving platter with a spoonful of ful and a nasturtium leaf, if using. Add caramelised lemon cheeks to serve.