Great British Chefs

Step 1

For the veal tartare, mince the veal finely with a knife, or have your butcher place the veal through a mincer on a medium grind

Step 2

Finely dice one of the shallots and add to the veal mince. Season with salt and a small splash of the vinegar. Slice the other shallot into fine rings and set aside for later use

Step 3

Preheat the oven to 160°C/gas mark 3. Combine 80g of plain flour, 40g of rye flour, 5g of malt flour, lager and caster sugar. Use a spatula to mix into a crumble like consistency. Place in the oven for approximately 20 minutes or until dark, dry and crunchy

Step 4

Mix the 20g of plain flour, 10g of rye flour, salt and melted butter and bake at 160°C/gas mark 3 for approximately 20 minutes or until golden to dark in colour. Remove from the oven and combine with the rest of the crumble mixture

Step 5

Reduce the temperature of the oven down to 150°C/gas mark 2. Bake the combined crumble mixture until dry. Remove from the oven to cool. Once completely cool, pulse in a blender to achieve a consistent texture

Step 6

To serve the veal tartare, place the veal mince into the centre of the plate. Gently crack the quail eggs into a small bowl and use a teaspoon to place the yolk on top of the mince. Sprinkle with the malt crumble and finish with shallot rings, wild herbs and flowers