A simple starter to a richer meal, pickled herring, Rollmops, served traditionally with green olives and gherkins. Here we serve with a chilli, gherkin, ginger and conifer syrup dipping sauce. The day before chop green and red chilli’s, scotch bonnets give a real kick of heat, and grate ginger. Add to a small dish of Ion conifer syrup and marinade overnight. Chop crunchy gherkin into the mix, stir and serve with the herrings.