Serves 6 prepare 2 days in advance

6-8 pigeon breasts, boneless skin off

50g Maldon sea salt

50g granulated sugar

A 6 inch sprig of savory or thyme

3 Bay leaves

5 Cloves

9g Garlic cloves

6 Black peppercorns

1 Orange zest

1 Lemon zest

250ml Red wine

10 Juniper berries

Crush all spices and herbs before using. Add salt and sugar to wine and bring to the boil.

Remove wine solution from stove and add other crushed ingredients. When cool, place pigeon in marinade, cover and chill. Turn pigeon every 12 hours for 48 hours. When the meat is sufficiently cured it should be fairly firm to the touch. If it still feels tender, continue to marinade for a further 12 hours. Wipe off excess marinade, wrap in cling film and freeze until solid (optional). Unwrap and slice as thinly as possible. As you slice, put it on a plate or it will clump. Roll up around some wild herbs or serve on a bed of greenery.

From Chris Horridge, Executive Head Chef at Cliveden

Serves 4- 6 prepare 2 days in advance

500g best quality Trout

Zest of 2 lemons

Zest of 1 large orange

35g flaky sea salt

20g sugar

1 egg yolk

1 tsp Dijon mustard

150g vegetable oil

50g white wine vinegar

1 cucumber

150g white wine vinegar

100g water (alternatively use cucumber water- see notes)

50g sugar

Begin by trimming the trout of any grey bloodline and sinew then gently rub the zest on all of the fish, mix together the salt and sugar and sprinkle evenly to coat both sides of the fish.

Leave to cure for 2- 3 days in the fridge.

Next, peel and deseed the cucumber and cut into batons and place in a small bowl, then in a saucepan bring the white wine vinegar, water and sugar to the boil until the sugar dissolves, pour the liquid over the cucumber and leave to pickle for at least an hour.

To make the mayonnaise, whisk together the egg yolk and Dijon then slowly drizzle in oil until emulsified, add the white wine vinegar and whisk together. Check seasoning and acidity.

To finish the trout, wash it thoroughly under cold running water ensuring all the salt sugar and zest has gone.

Pat it dry with a clean cloth before slicing thinly and serve.

Notes

• It’s really important to make sure your trout is very fresh and the best possible quality.
• Use trusted fish suppliers such as Celtic fish and game in St Ives.
• You could use smoked oil for the mayonnaise, be sure to balance the amount of smokiness with plain veg oil if needed.
• The pickled cucumber will keep in a sterilised jar in the fridge for around a month, just make sure that everything is fully submerged in the liquid. You can add an extra boost of flavour by blitzing the cucumber peel and seeds with the water, draining through cloth or muslin and using that to make the pickling liquid.

Serves 6

75g/3oz butter, plus extra for greasing

1 large onion, roughly chopped

50g/2oz plain flour

570ml/1 pint milk

salt and freshly ground black pepper

2 tbsp lemon juice

350g/12oz fresh haddock, cut into 1cm/½in pieces

350g /12oz undyed smoked haddock, cut into 1cm/½in pieces

4 hard-boiled free-range eggs, roughly chopped (optional)

For the topping

900g/2lb potatoes, peeled and cut into even-sized pieces

about 8 tbsp hot milk

about 50g/2oz butter

Preheat the oven 200C/400F/Gas 6. Grease a shallow 2.5 litre/4½pint dish with butter.

Melt the butter in a pan on a high heat and fry onion for few minutes. Lower the heat, cover and leave to soften for 15 minutes.

Remove the lid and increase the heat to remove any moisture. Sprinkle in the flour and then add the milk gradually, stirring well and allowing the sauce to thicken until all the milk has been added.

Season with salt and freshly ground black pepper, add lemon juice and the raw fish and cook for couple of minutes, stirring continuously until the fish has just cooked. Stir in the smoked haddock. Pour the mixture into the buttered dish and leave to cool. Top with the hard-boiled eggs.

For the topping, boil the potatoes in a pan of salted water until tender. Drain, tip the potatoes back into the pan, add milk and butter and mash until lump-free. Use a ricer to get smooth mash. Add salt and freshly ground black pepper to taste.

Spread the mash over the top of the sauce and fish in the dish and score with a fork.

Bake in the preheated oven for about 30 minutes, or until the potato is crisp and golden-brown.