Ingredients

• 1 x 400g/14oz tin peaches or pears
• juice reserved
• 160ml/5fl oz reserved peach or pear juice
• 280g/10oz strong white flour
• 15g/½oz fresh yeast
• 100g/3½oz strong white flour
• 200g/7oz granary bread flour
• 60g/2¼oz starter dough (from above)
• 150ml/5½oz cider
• 15g/½oz fresh yeast
• 15g/½oz unsalted butter
• 10g/¼oz fine salt
• olive oil for cooking
• 6 banana shallots
• roughly chopped
• 8 garlic cloves
• finely chopped
• 3 medium hot red chillies
• finely chopped
• 1.5kg/3lb 5oz whiting fillet
• skin removed and chopped
• 5 tbsp chopped flat leaf parsley
• 3 free-range eggs
• lightly beaten
• 250g/9oz fresh white breadcrumbs
• sea salt (preferably Cornish) and freshly ground black pepper
• 2 large free-range egg yolks
• 1 tsp white wine vinegar
• ½ tsp English mustard powder
• 1 tsp salt
• 1 lemon
• juice only
• 275ml/10floz rapeseed oil
• 2 tbsp chopped capers
• 4 gherkins
• chopped
• 1 tbsp flat leaf parsley
• 3 gherkins
• finely sliced
• 1 cucumber
• chopped
• 2 shallots
• finely sliced
• rapeseed oil
• for drizzling

Directions

• For the starter dough
• drain the tin of peaches/pears
• reserving the juice. Place the fruit into a mixing bowl with 160ml/5fl oz of the reserved juice. Cover and leave to ferment at room temperature for two days.
• Transfer the fruit and juice to a blender and blend to a fine purée. Strain the purée through a sieve into a jug.
• Place the flour
• yeast and fermented juice into a free-standing electric mixer fitted with a dough hook and mix on high speed until a smooth dough has formed.
• For the cider rolls
• place all the ingredients
• except the salt
• into an electric mixer fitted with a dough hook and mix on a high speed for six minutes. Add the salt and mix on for another two minutes. Transfer the dough to a floured bowl
• cover with a damp cloth and leave in a warm place to rise for 30 minutes.
• On a floured surface
• knock back the risen dough then shape into ten rolls. Place the rolls onto a baking tray
• cover with a damp cloth and leave to prove in a warm place until doubled in size
• about 40 minutes.
• Preheat the oven to 220C/450F/Gas 7.
• Sprinkle the surface of the rolls with flour
• then bake for 15-20 minutes or until golden brown and the bread sounds hollow when tapped on the underside.
• Transfer to a wire rack and leave to cool before serving.
• For the burger
• heat a frying pan over a medium heat and add a drizzle of olive oil. Gently fry the shallots
• garlic and chilies for two minutes
• then remove to a plate and allow to cool.
• Working in two batches
• blend the whiting in a food processor for one minute
• then transfer to a large bowl.
• Add the shallot and chilli mixture
• the parsley
• eggs
• breadcrumbs and some salt and pepper. Mix well
• using your hands
• until evenly mixed and well combined. (Fry a little piece of the mixture to taste for seasoning
• adding salt and pepper as necessary.)
• Divide the mixture into 100g/3½oz balls and mould them into patties. Place onto a plate
• cover and refrigerate for 20 minutes or until ready to cook.
• To cook the burgers
• heat your oven to 200C/400F/Gas 6.
• Heat a frying pan over a medium heat and add a good drizzle of olive oil. When hot
• add the patties and fry for two minutes on each side. Transfer them to a baking tray and place in the oven for three minutes to finish cooking.
• For the tartare sauce
• place the egg yolks
• vinegar
• mustard
• salt and lemon juice into a food processor.
• Blend to combine
• then with the motor still running
• gradually add the rapeseed oil a little at a time.
• Continue until all the oil has been added and the tartare sauce has thickened.
• Spoon into a bowl
• add the remaining ingredients and mix well.
• Season with black pepper and a little more salt if necessary.
• For the gherkin salad
• mix the ingredients together then season with salt and freshly ground black pepper.
• Split each roll in half. Drizzle the bottom halves with a little olive oil
• then add some gherkin salad. Top with a whiting burger
• then spoon on some tartare sauce.