Salted and soused mackerel with almond gazpacho and rhubarb Chef Adam Byatt’s recipe uses a pink salt block to cure fresh mackerel, preserving the delicate flavour of the fish. Categories Cooking/Curing
Dry Cured Calabrian Pork Tenderloin Calabrian pepper coated dry-cured pork tenderloin. Categories Curing
Honey Mustard Beetroot Gravadlax Delicious gravadlax with pickled with beetroot, served with cucumber pickle and dill creme fraiche. Categories Cooking/Curing
Marinated Chilli Salmon Chilli marinaded smoke salmon – great with bread. – Luani Categories Cooking/Curing
