Slivers of beef with oxtail in a 'scotch egg', mushroom foam and white wine jelly

Preparation method

1. For the jelly, place the sugar and white wine into a pan over a low heat and warm until the sugar has dissolved.

2. Stir in the softened gelatine and chervil.

3. Line a small plastic container with cling film. Sprinkle the golden raisins into the bottom of the container, then pour in the jelly mixture. Place in the fridge to chill and set.

4. For part one of the scotch eggs, heat the oil in a pan over a medium heat. Season the oxtail with salt and freshly ground black pepper, then place into the pan and fry until golden-brown all over. Transfer into a colander to drain off any excess fat.

5. Add a dash of olive oil to the same frying pan over a medium heat. Add the celery, shallot and carrot and fry over a medium heat until golden-brown all over.

6. Add the wine and the port and deglaze the pan, scraping any brown bits from the bottom of the pan. Add the chicken stock and bring to the boil.

   Technique: De-glazing pan gravy

7. Add the browned oxtail, sprig of thyme and veal or beef stock and bring to the boil. Reduce the heat and simmer, covered with a lid, for approximately two hours, or until the oxtail is very tender. Remove from the heat and leave to cool.

8. Once cool, separate the oxtail meat from the fat and bones. Discard the fat and bones. Shred the meat finely.

9. Meanwhile, for the chicken mousse, place all of the chicken mousse ingredients into a food processor and blend until smooth, then pass through a medium sieve into a bowl.

10. For part two of the scotch eggs, place the chicken mousse, the meat from the beef sausages and the shredded oxtail meat into a bowl and mix well.

    Technique: Learning to chop: the 'chiffonade' or shredding technique

11. Place quarter of the meat mixture onto a large piece of cling film on a flat work surface. Press the meat mixture out into a flat square.

12. Place one soft-boiled quail's egg into the centre of the meat mixture square. Gently bring the mixture up around the quail's egg and gently seal the meat around the egg to form a ball. Secure the ball with the cling film. Repeat this process to make three more scotch eggs. Place onto a tray and transfer to the fridge to chill and set.

13. Once set, remove the scotch eggs from the fridge and unwrap. Dredge each scotch egg into the flour, then into the whisked eggs, then finally into breadcrumbs to completely coat. Refrigerate until ready to serve.

14. Add the ceps, cream, soya milk, and Dijon mustard and season with salt and freshly ground black pepper. Cook until just warmed through.

15. Pour the mushroom and cream mixture into a food processor and blend until smooth. Pass through a very fine sieve and pour into in a siphon (alternatively pour into a large jug).

16. For the beef, roll the beef fillet in the ground cumin and coriander to coat. Heat a frying pan until smoking hot, then add the oil and the beef fillet. Fry for one minute on all sides, until golden-brown all over. Remove from the heat and leave to rest for ten minutes. Carve into very thin slices.

17. To cook the scotch eggs, heat the vegetable oil in a deep heavy-based pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)

18. Carefully lower the scotch eggs into the hot oil and deep-fry for 5-6 minutes, or until cooked through and golden-brown all over. Remove with a slotted spoon and drain on kitchen paper.

19. For the mushroom foam, heat the olive oil in a frying pan over a medium heat. Add the shallots and garlic and fry until softened but not browned.

20. To serve, remove the jelly from its container and unwrap. Cut into four small squares.

21. Cut the scotch eggs in half.

22. Siphon a line of mushroom foam onto each of four plates. (Alternatively, use a stick blender to blend the mushroom and cream mixture until foam. Pour a line onto each of the four plates.)

23. Lay a jelly square onto each plate and top each with a slice of the rare beef.

24. Season with salt and freshly ground black pepper, then top with two scotch egg halves.

Over 2 hours preparation time

Over 2 hours cooking time

Serves 4