Pickled flathead and mixed vegetables
In a large saucepan over high heat add the vinegar, salt, peppercorns, mustard seeds, lemon zest, bay leaves, and 1 litre of water. Heat until the salt has dissolved. Set aside to cool to room temperature.
Cut the flathead into fingers and place in a deep dish. Cover with half of the pickling liquid. Place the vegetables into bowls, matching like colours, and cover with the remaining pickling liquid.
Place the flathead and vegetables into the fridge for 48 hours, or until the flathead is opaque in the centre.
To serve, place the pickled vegetables and flathead onto a serving platter, and top with olive oil and chervil. Serve with a side of toasted sourdough.