For the fish and salad:

4 x 4oz red mullet fillets (get your fishmonger to do this)
1 fennel bulb
8 charlotte potatoes
1 lemon
6 sprigs of chives (finely chopped)
½ tsp of grain mustard
1 tbsp of good olive oil
Handful of picked and washed wild rocket
Flaked sea salt and pepper

For the Salsa Verde:

1 (100g) bunch of flat leaf parsley
½ (50g) bunch of basil
¼ (25g) bunch of mint
¼ (25g) bunch of tarragon
1 tbsp of Dijon mustard
1 tbsp of white wine vinegar
4 x tinned anchovy fillets in oil
1 tbsp of small capers
Good olive oil
Pinch of salt and pepper

First make the Salsa Verde, pick herb leaves, whiz with a hand blender/food processor until you have a vibrant green and well-blended consistency. Put in the fridge until you are ready to serve up.

Boil potatoes with a little salt and cook until the middle of the potatoes are just soft (about 15 minutes). Meanwhile slice your fennel bulb length ways about 2cm thick and put into a mixing bowl, discard the outer section and the herb root.

Prepare fish, score the skin side 6 times evenly with a very sharp knife and season the skin with salt and pepper.

Drain the potatoes, leave to cool for ten minutes.

Heat a griddle pan.

When the potatoes have cooled cut each one in half length ways and put into the bowl with your fennel, season with salt and pepper and add 1 tbsp of olive oil, toss well and start to griddle together on a medium heat. When the fennel is al dente (still has a slight bite), turn the heat off, around 10 minutes cooking.

Next heat 2 tbsp of olive oil in a non-stick pan on a medium heat, when it starts to just smoke lay your mullet in skin side down. Cook for 2 minutes and then turn it over for 1 minute flesh down. Take the fish out of the pan and leave to rest while you finish the salad.

Put your chargrilled fennel and potatoes in a bowl, add the mustard, lemon, chopped chives, rocket and 1 tbsp of olive oil, mix well and season.

Place the salad into a 3" (7cm) ring mould in the middle off the plate; slightly press the salad so it does not collapse when the ring is lifted off, remove the mould and place the mullet on top with the skin up, finish with a nice helping of Salsa Verde and serve.

This dish is best served with a crisp Sauvignon Blanc.

For the beef:

800 grams of English beef fillet (from the middle)
6 sprigs of thyme
6 sprigs of rosemary
1 bulb of garlic
25g of unsalted butter
2 tbsp of olive oil
Sea salt and pepper

For the fondant:

4 large Maris piper potatoes
6 sprigs of thyme
1 bulb of garlic
4 bay leaves
Small white onion
10 black pepper corns
500 ml of chicken stock
250 grams of unsalted butter
Pinch of salt

For the sautéed mushrooms:

300 grams of mixed wild mushrooms
8 sprigs of tarragon
2 banana shallots
2 garlic cloves
30 grams of unsalted butter
Salt and pepper

For the sauce:

2 tbsp of pink peppercorns
200 ml decent port
200 ml of single cream

The fondant should be made the day before or in the morning on the day.

Pre-heat the oven to 160ºc. In a large saucepan, add your chicken stock, butter, roughly chopped garlic (skin on), bay leaves, thyme, peppercorns and roughly diced white onions and slowly bring to the boil and turn off.

Peel your potatoes and cut each one into the shape of one big fat rectangular chip, about 3 inches long, 1 inch wide and 1 inch deep. Lay in a small oven proof dish, pour over your boiled stock/butter, ensure that the whole potato is covered, season with salt, cover tightly with tin foil and bake in the oven. Check after 30 minutes; they want to be just cooked, slightly al dente (firm). If they are not cooked put back in the oven and keep checking regularly until ready. When done allow to cool in the stock and put into the fridge.

Next prepare your mushrooms. Finely chop shallots, garlic, pick the tarragon leaves - discard the stalks. Wash your mushrooms and slice evenly. This is now ready to be cooked a little later.

Now for the beef, pre-heat the oven to 180ºc. In a roasting tray add your oil and butter on a medium heat on the stove. Cut garlic in half (widths ways) and add to the pan flesh side down, with the rosemary and thyme. Season the whole piece of beef with salt and pepper then seal and caramelise all over for approximately five minutes. Put it in the oven and leave for 15 minutes.

While the beef is cooking melt a good lump (50grams) of butter into an ovenproof frying pan, put in your fondant potatoes and colour them until golden brown all over. Pour away most of the butter and leave on the side ready to put in the oven when the beef comes out.

When the beef is ready take it out of the oven. Put the beef on a board to rest but leave the herbs and garlic in the roasting tray.

Put the potatoes in the oven.

To make the sauce, put the roasting tray on a high heat on the stove and add your port. As it starts to simmer squeeze all the garlic in the pan with a spoon to incorporate the flavours of it and the herbs. Reduce by half, strain the port through a fine sieve into another smaller frying/saucepan, add the pink peppercorns and your single cream and stir, turn the heat to its lowest and slowly reduce (until it will coat the back of a spoon).

In another non-stick frying pan add the butter and cook the shallots until softened, add the garlic, mushrooms and tarragon. Season and cook for 5 minutes, stirring occasionally.

To plate up, serve the mushrooms on the centre of the plate, place the fondant slightly to one side but overlapping the mushrooms. Carve the beef into 8 slices and serve 2 each resting on the fondant and over the mushrooms. Add any juices to the sauce and spoon over meat and round the plate.

Wipe edge of plate and serve with a deep Argentinean Malbec or a rich fruity Chilean Merlot.

For the lemon posset:

960ml double cream
240g caster sugar
3 lemons

For the poached berries:

12 raspberries
8 strawberries
12 blackberries
20 blueberries
2 tbsp of caster sugar
6 tbsp of port
½ vanilla pod

For the biscotti:

30g flaked almonds
1 tsp of baking powder
Pinch of salt
55g of plain flour
30g of caster sugar
1 small egg
1 zest of a large orange
½ tsp vanilla extract
5 semi-dried figs
¼ tsp of almond extract

For the lemon posset put the double cream, caster sugar, juice of the lemons and zest of two of the lemons in a non-stick saucepan on a low heat. Stir gently until sugar is dissolved and when it just begins to simmer round the edge, take off the heat. You can use lots of things to set and serve the mixture in, I use a small kilner jar but a decent martini glass, wine glass or a ramekin will be fine. Put it into the fridge to set overnight.

For the poached berries add the port, caster sugar and vanilla to a saucepan, put on a very low heat to dissolve the sugar. Whilst that is happening quarter your strawberries and put them in the liquor with the blueberries for one minute stirring all the time, then add your raspberries and blackberries. Take off the heat straight away and immediately put in the fridge to cool.

For the biscotti pre-heat the oven 180ºc and toast the almonds until they are lightly browned, allow to cool and set aside.

Turn the oven to 160ºc and line a baking tray with parchment paper. In a small bowl lightly beat the egg, orange zest, almond and vanilla extract together.

In a bigger bowl add your flour, baking powder, sugar, salt, roughly chopped figs and flaked almonds, mix the ingredients together then gradually add the egg mixture, it should be a dough consistency, sticky but not too wet, just leaving the sides of the bowl.

Form the mixture into a sausage shape about 2 inches thick. Lay it on the baking tray and put it in the oven. Cook for about half an hour or until the mixture is slightly brown and firm to the touch.

Remove from the oven and let it cool on a wire rack for 10 minutes.

Transfer log to a chopping board and cut into slices about 1cm thick, lay the slices evenly out on a baking sheet and re bake for 10 minutes on each side. Remove from oven, allow to cool and store in an airtight container.

To serve, strain the liquid from the fruits. Spoon equal proportions onto the top of each posset and lay the biscotti across or by the side of each dish.

Serve with a chilled Reisling or a Gewürztraminer.