Grilled wild boar salami on celeriac remoulade
Mike Feasey Brace of Pheasants, Plush, Dorset

As well as being a good baguette filling, the wild boar salami from Simon is good grilled. Serve with a couple of sourdough rye toasts (either Leakers or Long Crichel bakery is best local Organic bakery). Serve with a remoulade dressing on celeriac.

• 2 kg celeriac, well-peeled, fine-julienned
• 1 tbsp mayonnaise (home-made)
• 15g salted drained anchovies, pulped
• 2 tbsp drained capers
• 2 tbsp strong mustard
• A large squeeze lemon juice

Blanch the celeriac juliennes in boiling water, refreshing in iced water after 1 min. (Don't 'overcook' the celeriac to prevent it going 'mushy'). Drain well, and squeeze out excess water.

Blend the capers, mustard and anchovies with the lemon juice and a little of the mayo. When smooth, fold into the rest of the mayo. You may need to 'adjust' the levels of the additions to the mayo here, depending on their 'strength'. If the mix is a little to 'stiff' slacken it off by adding a little good-quality olive oil. The remoulade should be a smooth sauce with a little 'after bite' of mustard, anchovy and lemon flavours – all evenly balanced).

Wild boar cured meat salad with cherry beer dressing
The Bertinet Kitchen, Bath

You will need:
• 50gper person of finely sliced boar salami
• 1 oak leaf lettuce
• 1 small bottle of cherry beer or some cherry vinegar
• 12 ripe English cherries
• A small pinch of sugar
• Half teaspoon of English mustard
• 8 tbsp extra virgin rapeseed oil

Remove the stones from the cherries and cut them into quarters. Place them in a bowl and cover with 6 tablespoons of the beer to marinade (for a few hours if possible).

Drain the cherries and set aside. Add the mustard to the marinade and stir to dissolve. Add the oil and check the seasoning.

Wash and dry the lettuce.

Arrange the meat around the edge of each plate. Carefully arrange a small amount of salad in the centre, then spoon the cherries around and drizzle some dressing over.