1 tsp chopped fresh chives
4 garlic cloves, skin on and crushed
1 garlic clove, finely grated or chopped
1 garlic clove, finely chopped
½ lemon, zest only
1 tbsp lemon juice
½ lime, zest only
1 tsp chopped fresh flatleaf parsley
6 rosemary sprigs
50²µ/1¾´Ç³ú samphire
½ tsp chopped dried seaweed salad
1 small shallot, peeled and finely diced
6 thyme sprigs
5 black peppercorns
sea salt and freshly ground black pepper
5 coriander seeds
3 pinches ground mace (or nutmeg)
½ tbsp olive oil
dash olive oil
100g/3½oz table salt
2 pinches Cornish sea salt
40g/1½oz caster sugar
40g/1½oz salted butter
250g/9oz unsalted butter, diced
4 hake fillets (about 180–200g/6¼–7oz each)
200g/7oz day-old bread, torn into small pieces (tin-style loaf is ideal)