Wild boar croquette with pickled vegetables

Begin by making a brine. Add all the ingredients to a pan and bring to the boil. Stir until the sugar and salt has dissolved then leave to cool. Place in the fridge to chill completely, then add the wild boar (or pork), ensuring it is fully submerged. Leave in the fridge to brine for 12 hours

While the meat brines, you can prepare the pickling liquor, purée and oil in advance. To make the chive oil, finely chop the chives and bring a pan of oil up to 50°C. Add the chives to the warm oil and transfer to a blender. Blitz until smooth and bright green, then leave to infuse for 15 minutes before passing through a muslin cloth or very fine sieve. Keep in the fridge to reserve the bright green colour

To make the caper and raisin purée, place the capers and raisins in a pan and cover with water. Gently boil for 10 minutes or until the raisins are very soft, then drain and blitz in a blender until very smooth. Pass through a sieve and transfer to a piping bag or squeezy bottle. Keep in the fridge

For the pickle liquor, bring the water, vinegar and sugar to the boil, add all other ingredients and stir until the sugar has dissolved. Remove from the heat and leave to cool completely

After the meat has been brining for 12 hours, preheat an oven to 140°C/gas mark 1. Remove the meat from the brine and rinse under cold water. Wrap the meat in baking paper, then again in a sheet of foil. Place the parcel on a tray and into the oven for 3-4 hours, or until the meat is very soft and falling apart easily. Reserve the roasting juices in a separate bowl and place the meat aside to rest until cool enough to handle

Shred the meat using two forks and place in a bowl with the mustard, chopped peppercorns, reserved roasting juices and duck fat. Mix to combine and season to taste. Line a shallow tray with cling film or baking paper and press the mixture into the tray in a flat layer. Cover with another sheet of baking paper, top with something heavy and place in the fridge to set for at least 2 hours

Once the wild boar mixture has set, preheat the oven to 180°C/gas mark 4 and bring a deep pan of oil to 180°C. Carefully tip the meat out of the tray onto a board and cut into 4 even rectangular pieces. Carefully dust each piece in flour, then dip in beaten egg, followed by the breadcrumbs. Deep-fry until golden (around 3-5 minutes), then finish in the oven for 4 minutes

Meanwhile, submerge the carrot ribbons, shallot rings and sliced radish in the cooled pickle liquor. Halve the pearl onions and fry cut-side down until blackened, then separate into individual pearls and place them in the liquor too

To serve, add one croquette to each plate with a sprinkle of salt. Pipe some of the puree beside it and arrange curls of pickled carrot on top. Finish with slices of radish, shallot rings, charred onion petals and some more dots of caper raisin puree. Drizzle over the chive oil to dress the vegetables and finish with nasturtium leaves and a radish leaf (if using)