Hot smoked eel with pancetta and apple

Begin by preparing the dressing. Grate a little fresh ginger into 125 ml plain apple juice.Add the juice to a small pan and place over a medium heat. Bring to the boil, then simmer until reduced to about 75 ml. Remove from the heat and whisk in 60 ml rapeseed oil, then season to taste and set aside to cool before serving

Peel and cut a Cox apple into large dice and place in a bowl. Pour over just enough apple/ginger juice to cover and leave to marinate until ready to serve

Place 50 g Pancetta lardons in a pan and cover with cold water. Place on a high heat and bring to the boil, then remove from the heat and immediately drain through a colander. Run the lardons under cold water to refresh and remove any residue, then pat dry with kitchen paper

Add a tbsp oil to a frying pan and place over a medium heat, then add the blanched lardons to the pan and fry gently until golden brown. Transfer the cooked lardons to a tray lined with kitchen paper and leave to drain of any excess fa

Meanwhile, arrange 200 g smoked eel pieces on a metal tray and place under a hot grill for a few minutes until heated through, taking care not to let the tops burn

To serve, drain the apple cubes from the juice and divide between plates. Scatter over the cooked lardons and add the pieces of hot smoked eel. 

Garnish with cress and a drizzle of the apple/ginger dressing

(Here Adam Gray's original recipe)