In a 12-by-12-inch square of cheesecloth, place the juniper berries, garlic, cloves and peppercorns.

For the chutney, place the cilantro, chilies, garlic and ginger in a food processor and process to a paste.

For the chilli cheese croquettes, place the potatoes and garlic into a pan of salted water and bring to the boil.

To make the salad, place the beans, water, thyme, bay leaf and garlic in a medium saucepan and bring to a boil.

To make the sauce, place the olive oil, cream, vinegar, garlic, salt and Tabasco in a saucepan over medium heat.

To make the dressing, place the vinegar, mustard and garlic in the bowl of a food processor and process until the mixture is creamy.

For the ox tongue, place the vegetables, parsley stalks, garlic and bouquet garni into a large saucepan.

Meanwhile, for the fish stock, place the fish bones, onion, fennel, parsley stalks, garlic and bay leaf into a large pan.

Meanwhile, for the tomatoes, place the tomatoes and garlic into a large bowl and pour over the olive oil.

For the pork, place the water, sugar, salt, rosemary and garlic in a large pan and bring to the boil.