Mulled wine-cured salmon

For the cured salmon, mix the salt, sugar and spices together and add the beetroot juice

Spread the salt mix all over the salmon. Wrap the salmon in cling film with the salt mix packed all around it

Let the salmon cure in the fridge for 1-2 hours. You are looking for the flesh of the salmon to become slightly more firm

Next, make the mulled wine glaze. Add all of the ingredients for the glaze into a saucepan and bring to a simmer. Cook over a medium-high heat until the liquid is reduced by half, stirring occasionally

Once the glaze has reduced, pass it through a fine mesh sieve and set aside to cool

Once the salmon is ready, rinse off the excess salt mixture and pat it dry

Brush the cured salmon all over with the mulled wine glaze, and then place it in the fridge, uncovered, until the glaze has set, about 15-30 minutes

Repeat this glazing process 4 more times, or until the salmon is well glazed

To make the roast beetroot, preheat the oven to 200°C/gas mark 6

Rub the beetroots with a little bit of olive oil, season them with salt and then wrap them in tin foil with some thyme tucked inside

Bake the beetroots until they reach a core temperature of 94°C - this will vary depending on the size of the beetroot, so check them every 20 minutes or so. They will probably take around 1 hour

Remove the beetroots from the oven and set aside to cool

Once the beetroots have cooled, use some kitchen towel or a clean cloth to gently rub off their skin

Slice the golden beetroots very thinly, and then dress them with some olive oil. Set aside

To plate the dish, first cut the skin off the blood orange and chop the flesh up into segments

Slice the cured, glazed salmon very thinly and put a few slices on each plate. Add a few slices of roast beetroot, and then garnish with crème fraîche, blood orange segments, caviar and the bronze fennel leaves. Serve with soda bread on the side