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:

A taste of the Mediterranean: Sharing Platter

Enjoy putting together a delicious sharing platter for outdoor dining with friends.

A Very Berry Jelly

Writer, blogger and homemaker Cherry Menlove will be demonstrating her baking and craft skills at the Chefs’ Theatre at Wealden Times Midsummer Fair’s Sew, Grow, Eat festival in June. Cherry has compiled a selection of her delicious recipes in her...

All in One Chicken with New Potatoes & Peppers

This really is one of the quickest and easiest recipes so ideal for feeding families easily and quickly during the holidays. Everything goes into one pan and comes with its own delicious gravy – for younger children I just serve...