British white beef, smoked marrowbone, baby cauliflower and watercress purée

Preparation method

1. For the canon of beef, roll the beef tightly in cling film. Place the rolled beef in a water bath at 68C/150F and cook for 20 minutes. Remove from the bath and allow to rest. When ready to serve, remove the cling film, sprinkle with salt and a dusting of icing sugar. Heat a frying pan until smoking hot and add the beef. Sear the beef on all sides until golden-brown.

2. For the baby cauliflower, place the baby cauliflowers into a pan of salted water, add the butter and cook until they are just cooked al dente (with a little bite). Remove the cauliflower from the cooking liquor, reserve the liquor and refresh the cauliflower in a bowl of iced water. Drain the cauliflower when cool. When ready to serve, warm through the cauliflowers in the cooking liquor and stir in the chopped chives.

3. For the watercress purée, drop the parsley into a pan of boiling salted water and cook for two minutes. Add the watercress and boil for one minute. Drain and refresh in a bowl of iced water. Squeeze the watercress and parsley to remove all the excess water and place into a Pacojet container. Add the cream, garlic, salt and freshly ground black pepper, stir well and then freeze until solid. Remove the Pacojet container from freezer, process; then place in a small pan and gently reheat.

4. For the smoked marrowbone, soak the marrowbones in water for 48 hours and then drain. Place a handful or two of wood shavings into a biscuit tin. Place a wire rack in the tin, so it sits about halfway down, or bend some chicken wire to fit. Carefully pierce the lid of the tin five or six times with a screwdriver. Lay the marrowbone skin-side down on top of the wire (this acts like a grill rack) and put the lid on the tin. Place it on the hob, over a medium heat, and cook for 20-30 minutes. After a couple of minutes it will start to smoke a bit. When the marrowbone is ready, remove the bone. (CAUTION: This technique generates a lot of smoke. Be sure to work in a well-ventilated area).

5. Meanwhile combine the herbs with the panko breadcrumbs in a bowl and season well with salt and freshly ground black pepper. Roll the marrowbones in the breadcrumb and herb mix. Melt the clarified butter in a frying pan, add the crumbed marrow bones and shallow fry until golden-brown. Remove with tongs, drain on kitchen paper and keep warm.

6. For the red wine sauce, cook the minced beef in a saucepan until cooked through. Drain the mince through a muslin-lined bow and collect 200ml/7fl oz of beef mince juices in a pan and set aside (keep the cooked mince for use in another dish).

7. Melt the butter in a saucepan, add the shallots and fry until lightly caramelised and golden-brown. Add the Rioja wine to the pan and boil until the volume of liquid has reduced by three quarters. Add the chicken stock and the reserved beef mince juices, place over a medium heat and simmer until the volume of liquid has reduced by half. Season with salt and freshly ground black pepper and stir in the butter.

8. For the red wine syrup, place the red wine, onion and sugar into a saucepan, bring to the boil, turn down the heat and simmer for 30 minutes or until syrupy. Mix the red wine syrup with the red wine sauce and keep warm in a bowl of water suspended over a pan of water on a low simmer (a bain-marie).

9. To serve, cut the beef into four equal portions, place on four serving plates just off centre and place a spoonful of watercress purée to the right of the beef. Place a baby cauliflower on each plate, top with the marrowbone and drizzle each plate with the red wine sauce. Serve immediately.

Overnight preparation time

Over 2 hours cooking time

Serves 4