Ingredients

Ingredients For the cucumber pickles

• 1 small cucumber, peeled, halved, seeds removed, cut into batons

• 1-2 tbsp sea salt

• ½ bunch fresh dill

• 2 tbsp English mustard

• 50ml/2fl oz white wine vinegar

• 20g/1oz sugar

For the beetroot pickles

• 8 baby beetroot

• 1-2 handfuls sea salt

• 300ml/10fl oz red wine vinegar

• 100g/3½oz brown sugar

• 1 tsp caraway seeds

For the cauliflower pickles

• 1 small head cauliflower, tough outer leaves removed, cut into small florets

• 300ml/10fl oz cider vinegar

• 100g/3½oz caster sugar

• 2 sprigs fresh tarragon

• ½ tsp black peppercorns

• ½ tsp mustard seeds

For the pickled baby onions

• 8 baby onions, skins on

• 300ml/10fl oz cider vinegar

• 100g/3½oz caster sugar

• 1 tsp mustard seeds

For the sea trout

• 1kg/2lb 3oz whole wild sea trout

• 200ml/7fl oz fish stock

• 50ml/2fl oz white wine

• 2 fresh parsley stalks

• 2 fresh tarragon stalks

For the salad cream

• 2 free-range eggs, hard-boiled, yolks only

• 2 tbsp English mustard

• ½ lemon, juice only

• 1 tbsp caster sugar

• 2 tbsp white wine vinegar

• 150ml/5fl oz evaporated milk

• 150ml/5fl oz olive oil

• salt and ground white pepper

For the crab and potato salad

• 6 new potatoes

• 1 small bunch fresh chives, finely chopped

• 1 small bunch fresh flatleaf parsley, finely chopped

• 150g/5oz cooked white crabmeat

Description

Recipe Uses 1 Small Cucumber, Peeled, Halved, Seeds Removed, Cut Into Batons, 1-2 Tbsp Sea Salt, ½ Bunch Fresh Dill, 2 Tbsp English Mustard, 50ml/2fl...

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