Grilled rattlesnake fillet

Method

1. For the smoked chilli jelly: smoke the chillies in their skins for 30 minutes. Cool, then take off the tops. Remove the seeds from 4 of the chillies and finely chop them all.

2. Put the tomato puree in a pan and stir over the heat for a minute. Add the water, sugar and chopped chillies and bring to the boil. Turn the heat down and simmer for 5-10 minutes.

3. Soak 7 leaves of gelatine in cold water. When soft, squeeze out any excess water and whisk into the chilli mix. Remove from the heat and cool in the fridge for 6-12 hours, until set. Use a fork to roughly mash up the mix every so often as it cools.

4. For the black eye bean salad: mix all of the ingredients together and season with salt and black pepper.

5. For the lime crème fraîche: mix the crème fraîche, lime zest and juice and sugar to taste.

6. For the snake: remove the rattlesnake fillet and cut into 5-6 pieces. Dust with a mixture of the flour, cumin and paprika. Brush with a little oil and cook on a very hot grill for 30-45 seconds.

7. Squeeze a little lemon juice over the snake fillets and serve with the bean salad, lime crème fraîche and chilli jelly. Garnish with salad cress and chives.