So. After some experimentation, here is what you do:
Clean de-bone and descale the salmon. Cut and trim neat pieces. Mix all the sauce ingredients in a small pot, and bring to the boil.
Stir to dissolve the maple syrup, then simmer until reduced by ½ or ⅔.
Whisk in a couple of pinches of xanthan gum to thicken it if you want - it probably won't coat the fish well without it.

Sift potato or tapioca starch over the fish fillets.
Heat a little oil in a frying pan and fry the fillets skin-side down over medium heat until the fillets colour about a third of the way up.
Flip the fillets and again colour them about a third of the way up.
Transfer the salmon to a plate and clean the pan with kitchen towels. Pour some of the salmoniakki sauce into the frying pan, return the salmon pieces, and flip them in the sauce to coat and glaze. Serve the glazed salmon with extra sauce drizzled over it.

Throw the samphire into boiling water, return to the boil then drain the samphire and dump into iced water to refresh.
Fry the chanterelles until lightly browned you can slice them into shreds to more match the samphire stalks if you like in a little butter and olive oil.
Deglaze the pan with calvados, bubble it off, then add double cream to coat the mushrooms and stir until the sauce thickens.

When ready to serve, bring another pot of water to the boil, drop the samphire in and bring to the boil again. Drain, mix with the creamed mushroom, and serve.

In a saucepan combine the rice vinegar, sugar, soy sauce and salt. Heat over medium heat and whisk it well together. When the sugar is dissolved completely, remove the saucepan from the heat and let it cool. If the vinegar flavour seems too strong then dilute it with a small amount of dashi or water.
Soak the dried wakame seaweed in water and let it rehydrate for 5 minutes.
Meanwhile, peel the skin of 2 Japanese cucumbers, leaving some skin on to create stripes. Then, slice them very thinly into rounds, best done using a mandoline.
Sprinkle fine sea salt on the slices as you go, then gently massage it all in. Set aside for 5-15 minutes.
The salt helps draw out the moisture from the cucumbers (so it does not dilute the salad dressing after mixing).
Squeeze out the liquid from the rehydrated wakame seaweed and add it to a medium bowl. Squeeze out the liquid from the cucumbers. No need to be gentle - they can take it! Add them to the bowl, mix them with the dressing and toss it all together. Lightly toast the sesame seeds in a dry frying pan and add them to the cucumber, mixing everything together.

Heat 1 tbsp of sunflower oil in a wok while you toss the butternut squash cubes into the soy sauce.
Put the soy-coated butternut squash in the wok and cook over a medium heat for 10 minutes or until softened and browned, stirring frequently. For the green curry base, heat the remaining sunflower oil in a separate large frying pan.
Add the lemongrass and Thai green curry paste and peanut butter - although you might want to reconsider that!, and fry over a high heat for 1 minute.
Stir in the coconut milk, then reduce the heat slightly and simmer for 8 minutes. Remove and discard the lemongrass stalk.
Throw the sugar snap peas, asparagus, green beans and edamame beans into the curry sauce or green beans - if that's all you have to hand and cook for 4-5 minutes or until the vegetables are cooked but still have some bite.

Ladle the curry into bowls and spoon in the softened soy-glazed butternut squash.
Top each bowl with a squeeze of lime juice, sprinkle with the coriander, add a few slices of chilli and a scattering of spring onion.
Serve with bowls of jasmine rice.

Pour the marinades into a freezer bag with the steak. Lower the open bag carefully into a large bowl of water and use the pressure of the water to squeeze all the air out before sealing the top shut. Put the bag into a sous-vide device, weighing its contents down with a plate or something, and cook for 2-3 hours at 53.9°C, or between 50°c and 55°C depending on your device's capabilities.
Looking at you slow-vide!
When ready to eat, lift the bag out of the sous-vide and the steak out of the bag. Dry the steak thoroughly with kitchen paper. Lubricate it lightly with a neutral high smoke point oil. Just smear it on with your hands!
Heat a cast-iron skillet until scorching hot, then quickly sear the outside of the steak. It is now ready to slice and serve.

Chop the celeriac into fat chunks and simmer them for about 15 minutes until they soften. Warm the softened pieces with cream and goat's cheese, then blend with whole grain mustard.
Season and blend in some pieces of butter to enrich the mixture.

Cut the artichoke stems short above any wooden section, then peel their rough skin if using. Cut away the tough outer leaves, then quarter them vertically and remove the hairy choke with a paring knife. Keep them in water acidulated with lemon juice until needed.
Remove the tough end of the asparagus stalks if using and boil them for a minute, before plunging them into iced water to cool.
Grind the saffron lightly in a pestle and mortar. You can toast it first in a foil wrap in the hot pan for 2-3 minutes if you like, to help release the flavour.
Heat the pan of stock and keep it simmering.
Slice the flat green beans on a bias either lengthways or across, as you like.
Mince the garlic if using.
Grate the tomato on the coarser side of a box grater or similar you can blend them if you prefer.
Joint the rabbit and the chicken. Separate the leg sections and the chicken wings discarding the tips of both.
I have no idea what you'd do with the snails - you're on your own there!

Pour a small puddle of olive oil into your paella pan or closest approximation and sprinkle in salt. Over high heat fry the pieces, turning them only occasionally, until they colour a deep rich golden brown and you're getting a nice build-up of fond in the bottom of the pan. Push the meat to the edges, or remove them to a bowl and add the beans. Continue frying and stirring occasionally. After a couple of minutes clear a space in the middle and add the garlic if using, and for a minute or two without burning. Next add the paprika and almost immediately after the crushed or grated tomatoes. Stir-fry until the water is cooked out of the tomatoes and they darken in colour a little, return any meat you removed, then add the hot stock. Bubble for 10-20 minutes or so then add any pre-cooked vegetables I added a can of drained lima beans and the saffron wash all the saffron from the mortar with some of the stock, check for seasoning, then distribute the rice and stir. From now on there will be no more unnecessary stirring to avoid breaking up the rice. We are not making risotto!

Continue to cook over high heat for 5-10 minutes until the rice begins to appear through the stock. Lower the heat slightly until the surface of the paella dries off, then lay on any decorative vegetables you might have prepared, decorate with several fresh rosemary sprigs, lower the heat right down and cover the pan with foil. Cook on low for another 5-10 minutes remove the rosemary earlier if the aroma seems overpowering until the rice is al dente. Remove the foil, and the rosemary and turn the heat up for a minute or two just to try and develop a layer of that precious caramelised socarrat on the bottom. Keep sniffing it and testing with a fork or spoon to make sure you aren't burning it though.
Let the paella sit for 5 minutes now before serving with slices of lemon on the side. Assuming your Valencian village considers this acceptable. Personally I like it with some lemon garlic aïoli, but I've been banished from my village.

Slice the courgettes fairly thinly lengthways. You can discard the ends, and the first and last crusts which are just skin. And avoid the seedy centres if you like, which are very watery.
Fry both sides in a single layer in olive oil and butter until they begin to colour.
Add chopped or minced garlic and sweat until the garlic softens without burning.
Season with salt and pepper and dress with roughly chopped dill fronds.