Fill jars with peppers, add hot, well-mixed oil/pickling solution over peppers, leaving a ½-inch headspace. Adjust lids and process for 20 minutes in a boiling water canner. It is possible to adjust ...

Flip over and cook until done. Arrange the fillet on a plate, top with pickled peppers and onion, microgreens and a couple of chopped, smoked mussels. Drizzle the lot with good extra virgin olive ...

Whether that's a type of tomato or pepper, a preference for onions or shallots ... a key element in creating the best salsa ...