Step 1

Cut swede and baked potatoes into 2cm fondants.

Step 2

Pan roast with duck fat and thyme until golden brown on one side, turn veg and cover ¾ with veal stock. Cover with cartouche. Place in oven at 160c and cook until soft.

Step 3

Blanch leeks in boiling salted water for 2 minutes and refresh in ice water.

Step 4

Place peeled shallots in a vacuum pouch with thyme and butter. Seal and cook at 90˚C for 5-8 minutes, ensuring the shallots are not too soft.

Step 5

Trim all sinew from beef.

Step 6

Roll in cling film and set in fridge until needed.

Step 7

Prepare centre part of the beef in a bit of oil and seasoning and cook on the big green egg until coloured all around.

Step 8

Remove from the egg, roll in burnt onion powder until completely covered.

Step 9

Place in vacpac bag and cook at 63c for 15 minutes.

Step 10

Sweat off the garlic and diced shallots, add cream and reduce by half.

Step 11

Blanch spinach and watercress in boiling water and refresh and squeeze out any excess moisture.

Step 12

Place bulgur wheat into a bowl and cover with boiling vegetable stock. Cover with cling film and let steam.

Step 13

Blend all ingredients and season to taste.

Step 14

For the rarebit, melt butter and add flour and cook for 5 minutes.

Step 15

Add the ale, mustard, Worcestershire sauce and cook for a further 5 minutes and fold through the cheese.

Step 16

Season to taste.

Step 17

For the coals, remove them from the big green egg when completely white and infuse in oil for half an hour.

Step 18

For the veal jus, sweat shallots garlic and seeds, add sugar and turn to caramel, Add Vinegar and reduce a syrup, add tomato puree and red wine reduce to a quarter. Add stock and reduce to correct consistency