Prep time:

Cooking time: 3 hours 30 minutes

Total time:

Serves: 20

600g Piece of Salmon Fillet (Skin On)

2tbsp Juniper Berries

½tsp Black Peppercorns

½tsp Pink Peppercorns

2tbsp Sea Salt

2tbsp Sugar

5tbsp Gin

150g Raw Beetroot, Peeled and Grated

Grated Zest of 2 Limes

2tsp Maldon Salt

½tbsp White Wine Vinegar

½tbsp Water

½tbsp Caster Sugar

1 Cucumber

6 Radishes

Handful of Chopped Fresh Dill

A few cracked Peppercorns

This year I’m doing a starter of gin and beetroot cured salmon. It looks stunning, because the outside goes deep purple from the beetroot and the inside stays pink. I make it with the Kent Dry Gin made by Anno Distillers in Marden. One of the botanicals is Kentish samphire, which gives a slightly salty background to it.

  • words:

Parmesan shortbread with pesto, slow roast tomato & feta

These crunchy Parmesan shortbreads are delicious on their own, but when topped with homemade pesto, slow roasted tomatoes and feta, they are sublime. All the elements can be made two days before and assembled when needed. Just be sure to...

Smoked salmon mousse on cucumber cups

Light as air lemony salmon mousse on cool cucumber. And so easy to make! The mousse can be made the day before, and the cucumber cut a day ahead and stored in the fridge. Assemble up to a couple of...

Dates stuffed with goats cheese, pistachios & pomegranate seeds

Serves 4 approx as part of a canape selection  These decadent Medjool dates take moments to prepare, but are so delicious and look beautiful. The Medjool date is the king of dates in both taste and size, with a chewy...