Start by making the pickling liquor, add all the ingredients to a small pan and warm until the sugar has dissolved.

Peel the carrot and using the peeler or a mandolin, peel it into ribbons. Do the same with the radish and place into two different bowls.

Pour the warm liquid over the carrots and the radish, leave to one side for at least an hour. ( You can do this in large batches as they will keep for a long time refrigerated )

Method:

Pre heat the oven to 190 deg C.

Peel the potatoes and cut into even pieces. Place the potatoes into a large saucepan and cover with cold water, add in ¾ tbsp of sea salt and bring to a boil. Reduce to a simmer and cook the potatoes until the sides are just beginning to break.

Method:

For this recipe I used leftover pork belly that was cooked the day before, alternatively, you can cook a piece low and slow and then chill it, (it is better chilled so you can cut it into more equal sized pieces).

Method:

Preheat oven to 180 degC. Start by dicing the squash into medium size cubes and drizzle with olive oil, season with salt and pepper and add the chilli flakes and fennel seeds.

Place into the oven for 20-25 mins. Once cooked, mash or blend half of the squash to make a puree and keep the rest to top the risotto at the end.

Method:

Season the calves liver with salt and pepper and dust with flour, get a large pan on a medium high heat and add the bacon until it's crispy and has released some of its fat, remove from the pan and add half of the leaves of sage and cook until crispy in the fat, also remove keep to one side to use at the end. 

Method:

Prick the sweet potatoes with a fork and bake in a 190 degrees C oven for 45mins to an hour depending on the size of the potatoes. When cooked, scoop out the flesh into a bowl and and mash. Add the butter, maple, salt and pepper and mix well.

Adjust the seasoning and serve.