Ingredients

• 6 egg yolks
• 1 whole egg
• 150g/5½oz muscavado sugar
• 80ml/3fl oz lemon juice
• 50g/1¾oz butter
• 15g/½oz ground cumin
• 15g/½oz star anise
• 40g/1½oz ground coriander
• 10g mild curry powder
• sunflower oil for deep-frying
• 50g/1¾oz pumpkin seeds
• 50g/1¾oz black wild rice
• 25g/1oz sour cherries
• 25g/1oz pine nuts
• 10g spice mix (from above)
• 10g onion powder
• 5g table salt
• 200g/7oz toasted fregola
• 500ml/18fl oz shellfish stock (or fish stock)
• 50g/1¾oz picked white crab meat
• 50g/1¾oz butter
• 50g/1¾oz grated Parmesan
• sea salt
• lime juice
• to taste
• 2 tbsp chopped chives
• 1 tbsp sunflower oil
• 4 salmon fillets
• 150g/5½oz each
• skin on
• pinch salt
• 50g/1¾oz butter
• 1 lemon
• juice only
• 150g/5½oz raw samphire

Directions

• For the lemon curd
• put all ingredients except the butter in a pan over a low heat. Using a whisk
• keep the mixture moving constantly. Cook gently until it thickens.
• Remove from the heat and whisk the butter. Pour onto a tray to cool and stop it cooking.
• For the spice mix
• put all ingredients in a blender or spice grinder and blend to a powder. (This recipe makes more spice mix than you need for the dish. Save the rest in an airtight container.)
• For the granola
• heat a deep-fat fryer to 180C
• or heat the oil in a deep-sided
• heavy based pan until a breadcrumb sizzles and turns golden-brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
• Carefully add the pumpkin seeds and fry until they stop bubbling. Strain the oil through a sieve into another pan. Put seeds on a tray lined with kitchen paper.
• Reheat the oil to 210C. Carefully add the rice and fry until it puffs up. Strain into another pan through a sieve and put the rice on a tray lined with kitchen paper. Allow to cool. Put in a bowl
• add all the other ingredients and mix well.
• For the fregola
• bring 1 litre/1¾ pints water to the boil and add the fregola. Cook for 10-12 minutes until soft
• then drain.
• Put the fregola in a pan with enough shell fish stock to cover the fregola. Bring to the boil and cook until the liquid has reduced to a quarter of its volume. Stir in the crab and remove from the heat. Stir in the butter and Parmesan
• to taste. Season with salt and lime juice and finish with chives.
• For the salmon
• heat a non-stick frying pan and add a little sunflower oil. Season the salmon lightly with salt and put it in the pan
• skin-side down. Reduce the heat and cook gently for 5-6 minutes. Turn the salmon over.
• Add the butter and 100ml/3½fl oz water and gently shake to create an emulsion. Turn off the heat and leave the salmon to carry on cooking for 1-2 minutes. Pour a little lemon juice over the fish and remove from the pan.
• To serve
• divide the fregola between 4 serving bowls. Lay a piece of salmon on top. Add 2 dessert spoons of granola
• a few pieces of samphire and dot a couple of teaspoons of lemon curd around the bowl.