Get your fishmonger to cut two matching fillet pieces, one from from either side of the same fish. Or simply choose appropriate cuts from the display stack which your fishmonger will assure you was freshly cut this morning. It's better if they can be cut square for reasons of neatness and economy.
De-scale the fillets and carefully remove any bones. Grind the whole spices in a coffee or spice grinder, then the salt and sugars in a pestle and mortar. Stir altogether with any liquid you're using (in which case you should end up with a mixture resembling wet sand) and a handful or two of the minced dill. Lay the two salmon fillets skin down on a sheet of clingfilm. Chop the dill very finely and spread a thick layer on the flesh side of each fillet. Add a thick layer of the dry cure, pressing it on vigorously then lay over 10 whole sprigs of dill to create a retaining layer on the side you're going to flip over. Turn over one fillet and fit it on top of the other, cut side to cut side, rotating it so the thick edge of one fillet fits on top of the thin edge of the other then wrap the whole sandwich tightly in several layer of clingfilm. Store in a bowl, in the fridge, for 48 hours. Turn and drain off any exuded liquid every 12 hours.

At some point you can make up a sauce to serve with the salmon (a good idea - the salmon is quite intense on its own). You can either blend up the (traditional) mustard sauce ingredients above, make a dill/mustard mayonnaise by blending the same ingredients into a couple of egg yolks, or make some horseradish sauce (as I did).
You choose.

Unwrap the cured fish fillets, scrape them clean of the cure and chopped dill you can rinse it off if you like and pat them dry. Now lay it skin side down and take thin diagonal slices which include a lovely green layer of the cure along one edge.
Serve on crispbread with your choice of sauce, capers or dill cucumbers, and a scattering of fresh dill.

Sift the flour into a bowl, adding back the bran caught in the sieve.
Lightly grind the seeds (if using) with the salt in a pestle and mortar and mix into the flour.
Warm the water to 25°C, dissolve in the honey and then whisk in the yeast so it looks milky. If using dried yeast, just mix it with the flour.
Gradually stir in the liquid until you reach a stiff, wet paste. Cover with clingfilm and leave in a warm place for an hour or so. Though it won't rise like normal bread it should become spongy and a little drier.

Preheat the oven to 220°C/Gas Mark 7.
Heavily flour your work surface and rolling pin. Roll out balls of dough about the size of tennis balls as thinly as you can manage, then use a pastry cutter to cut out three or four discs. Lift them onto a parchment-lined baking tray, using a palette knife if necessary, and repeat. (You will probably need to bake in batches.) Prick holes all over each crispbread using a fork or a chopstick. Brush the surface with water (this helps the toppings stick), and lightly sprinkle with caraway and fennel seeds and sea salt if you want. Bake for 12-15 minutes, until the crispbreads have darkened almost all way across (a lighter centre is alright), but before they turn oak-coloured and grey or black, just start to colour. Keep an eye on the oven, as they can burn easily. Repeat for the next batch. If the crispbreads are not crisp enough, at the end return them to a very low temperature oven to dry out and cool on a wire rack.

Into a bowl, place the flour, egg and milk. Using a balloon whisk, mix them well until combined into a sticky, thick batter.

Add the spring onions, chilli, coriander and sweetcorn, plus a little seasoning. Stir until all the vegetables and herbs are covered with a light coating of the batter.

Pour the rapeseed oil into a frying pan on a medium heat. Once the oil is heated through, add tablespoonfuls of the fritter mixture - four usually makes a good number without cooling the frying pan and stopping the cooking process.

Once the underside of the mixture has set slightly, spread the blob out a little and continue to cook until golden brown.

Turn the fritter and press down with the back of the spatula, just for a moment or two. Continue to fry until this second side is also golden brown.

Place the fritters onto kitchen paper and keep in a warm place until they are all cooked, then serve with some sweet chilli dipping sauce - or whichever type of sauce you fancy!

Cut the pumpkin in half, de-seed and bake with the sweet potato at Gas Mark 6 for half an hour or so until they're soft.
Mash them up together.
Season, grate in some nutmeg if you like and a dash of cream or a blob of butter.

Pre-heat the oven to 200°C/Gas Mark 6.
Spread soft brown sugar in a shallow bowl and generously coat both sides of 2 or 3 slices of smoked streaky bacon not too thin is best. Cover a baking sheet with parchment and lay on the bacon. Sprinkle with a little extra sugar.
Bake for about 10 minutes until the surface of the bacon bubbles and darkens (don't worry if the excess sugar starts to burn).
Lift out to cool and harden on a wire rack. Stick them back in the oven for a bit longer if they're still too soft.
Snip them up with kitchen scissors and set aside.

Select about as many chestnuts as you have brussels sprouts, cut little crosses in them and simmer for a few minutes until the skins soften enough to peel easily. The inner membrane should also come away cleanly. Throw away any hard or black ones, or those which put up too much of a fight.
Bring a fresh pot of water to the boil, add the peeled chestnuts and a tablespoon yes a tablespoon or so of bicarbonate of soda. Simmer for 15 minutes, or until the chestnuts are meltingly soft but not disintegrating.
Rinse thoroughly, then cut into quarters or slivers.

Peel and trim the sprouts and cut into halves, or quarters. Gently sweat in a little butter until they are glistening. With a little pressed garlic if you like Add the chestnuts, throw in a glass of white wine or stock, or both, to almost cover the sprouts.
Season.
Partially cover and simmer for 15-20 minutes until the sprouts are done to your satisfaction and the liquid absorbed. Toss thoroughly with the grated lemon peel, lemon juice and the candied bacon bits.
Leave to stand for a minute or two before serving to let the flavours meld and the bacon soften ever-so slightly.