Salmagundi

Ingredients

For the dressing

• 4 tbsp rapeseed oil

• 4 tsp cider vinegar

• 1 tsp English mustard

• 1 tsp clear honey

For the vegetables

• 4 heads baby fennel, trimmed

• 8 broccoli florets, trimmed

• 8 baby carrots, peeled, trimmed

• 8 romanesco cauliflower florets

• 3 beetroot, preferably different varieties

• knob of butter

• 50g/1¾oz pied de bleu mushrooms, cleaned, trimmed

For the egg mayonnaise

• 4 slices brown seeded bread, lightly toasted

• 1 tbsp mayonnaise

• pinch curry powder

• salt and freshly ground black pepper

• 4 free-range eggs, hard-boiled, peeled, diced

For the apple and fennel coleslaw

• 2 Granny Smith apples, peeled, core removed, grated

• 1 large bulb fennel, trimmed, grated (add a squeeze of lemon juice to stop it browning)

• 50g/1¾oz mayonnaise

• salt and freshly ground black pepper

To serve

• 90g/3¼oz thinly sliced good-quality ham

• 45g/1¾oz thinly sliced venison salami

• 45g/1¾oz thinly sliced good-quality salami

• 400g/14oz heritage tomatoes (mixed colours and types), sliced

• 8 French breakfast radishes

• 1 shallot, finely sliced

• handful dandelion leaves, trimmed

• handful baby leeks, trimmed

• handful micro red chard

• 1 punnet mustard cress

• 1 punnet celery cress

• 100g/3oz Doddington cheese (or cheddar), peeled into shavings

• handful mixed seasonal garden herbs such as chives, dill, chervil and edible flowers, chopped

• celery salt, to taste