Rollmops with thanks to Hugh F-W

Cider vinegar and orange rollmops
Some commercial rollmops are ­pickled in brutally acidic distilled vinegar, which obliterates their oily succulence and flavour. It's ­immensely satisfying to make your own – this brine mixture is the one we use at River Cottage, though ­experiment with the aromatics to create a blend that is your own. Makes three 500ml jars.
6 large, fresh herrings, descaled, gutted and filleted60g salt
For the marinade
500ml cider vinegar250ml cider12 allspice berries12 black peppercorns6 bay leaves1 tbsp light brown sugar1 tsp mustard seedsZest of 1 large orange, pared into wide strips with no white pith1 small onion (red or white), very thinly sliced
Check the herring fillets for any pin bones and remove as necessary. Dissolve the salt in 500ml cold water to make a brine, then add the fillets. Leave for two to three hours.
Meanwhile, make the marinade. Put all the ingredients in a saucepan, bring slowly to a boil and simmer for a minute. Set aside to cool.
Drain the herring fillets from the brine and pat them dry with kitchen paper. Roll them up, skin side out, from tail end to head end, and pack the rolls into three sterilised 500ml preserving jars. Pour the ­marinade over the herrings, making sure you get some of the spices and zest in each jar, then seal.
Store in the fridge for at least three days before eating. They're best eaten five to 10 days from ­jarring, but will keep for up to a month. The longer you leave them, the softer and more pickled they'll get.
To serve, drain the fillets from their marinade and accompany with a little soured cream and slices of rye bread or country-style bread.

Fish crumble

4 people

4 tsp cornflour

300g-400g white fish

1 tsp dried tarragon

200g prawns and smoked salmon

4 tbsp peas

4 tbsp cooked carrot, diced

butter

4 slices bread, breadcrumbs

3-4 cloves of garlic

100g parmesan

pint of milk

Dice the white fish and add to a pan with butter until its changed colour. Add 1 tsp dried tarragon. Add the peas and carrots. Pour over the milk and season. Bring to the boil.

Add the prawns and salmon.

Dissolve the cornflour and stir in until it forms a thick sauce.

Process the bread, garlic and cheese to fine breadcrumbs.

Put the fish mixture into a dish. Cover with the bread crumbs and bake at 180°x for 20 minutes.

Thai fish cakes

Makes 12

1 slice bread, breadcrumbs

2 handful's fresh coriander

2 tsp thai spices

2 tsp sugar

400g white fish

2 fish stock cubes

Make breadcrumbs and remove.

Place coriander, spices, stockcube and sugar and process. Add about 4 tbsp breadcrumbs and chopped fish. Process. Add another 2 tbsp of breadcrumbs if sticky.

Shape into fishcakes.

Heat 2 tbsp of oil in a pan on a medium heat, fry for 5-10 minutes, turning occasionally.

Trout baked in foil

2 trout fillets

bunch of parsley

bunch of thyme

1 lemon sliced

splash of white wine

olive oil

salt and pepper

Preheat the oven to 180°c.

Make 2 bags out of foil and place 1 trout fillet in each. Top each fillet with some lemon, parsley and thyme. Drizzle over some olive oil and season with salt and pepper. Add a little white wine and seal up the bag. Bake for around 10-12 minutes.