Salmon with honey and lime

Salmon goujons, marinated in lime juice, honey, sea salt, crushed peppercorns and fresh thyme, then roasted with a little butter, served with mushroom risotto made with banana shallots, garlic, arborio rice, pancetta, various fungi, sweet red pepper, Lancashire cheese, cream, wine, stock and herbs

Pheasant roadkill roast

Roast pheasant, plucked, drawn, coated in thyme and sea salt (and cooked by Caroline!), served with garden beans, new potato, mashed carrots with honey and buttered mashed parsnips with cracked black peppercorns and a sticky, dark, meaty gravy

Spiced pork

Cubed pork fillet, browned then fried with spices, onion, chilli and garlic and simmered in wine, meat stock, honey and passata. Strips of red pepper, carrot, courgette and spring onions flash-fried with coriander and mustard seeds, then deglazed with apple juice and reduced. New potato and chestnut mushroom chunks fried in butter, with turmeric and English mustard.

Served with Basmati rice cooked with orange and lemon juice and cardamom pods.

The miasma of Allyl isothiocyanate, Piperine, Isopropenyl methylcyclohexene, Capsaicin, Allyl methyl sulphide and the various products of the Maillard reaction is deeply redolent of the Balti houses of Sparkbrook when I was a callow youth working in Birmingham.