serves 4

• mix of boneless fish fillets - preference for firm white fish (Cod, Hadddock etc) at least one of which should be smoked
• 100g prawns
• 1L milk
• potatoes for mash
• 200g peas
• 200g cheddar cheese
• 1tsp nutmeg
• 1tsp sage
• 1tsp thyme

1. Heat all the brine ingredients in a large pan until the salt and sugar have dissolved
2. Leave to cool completely
3. Transfer to a non metallic container and chill in the fridge
4. Place pork joint in the mixture and submerge completely, use a plate to hold it down
5. Leave in the brine for 3 days for every 500g of pork
6. Cook as per here