Step 1

Place the kale into the dehydrator at 110c for 1 hour. Once ready season with fine salt and dust with gold powder.

Step 2

Place the eggs into a water bath at 63c for approx. 45mins-1 hour.

Step 3

Place the cured rib cap into a large frying pan on a very gentle heat to render out some of the fat. Transfer the rib cap into a big green egg set at 180c for approx..30mins. In the large frying pan with the beef fat, gently cook the ciabatta until crisp and golden. Season with maldon salt. Once the rib cap is cooked, allow to cool before dicing.

Step 4

To make the truffle yoghurt, very finely slice the artichokes and caramelise in a large pan with the butter and a little veg oil. Add in the double cream, season and place into a blender to make a fine puree. Finish the puree with truffle paste. Once the puree is cool, whisk into the yoghurt.

Step 5

For the turnip ragout, gently sweat the turnips and leeks in half the butter, bay leaves and a little veg oil. Add in the chicken stock and reduce by 2/Add in the diced rib cap and gently mix in the remaining butter to emulsify.

Step 6

To make the dressing cook the butter to brown butter stage. Strain through muslin and place back into a pan, add the oloroso.

Step 7

Set the fryer to 150c. Finely slice the 2 Jerusalem artichokes on a mandolin and place into the fryer. Cook until golden and crisp, season with fine salt.

Step 8

To serve place a little of the truffle yoghurt on the bottom of the bowl, a few spoonful’s of the turnip ragout, crack open the eggs and place on top of the ragout, spoon over the dressing, drop in a few droplets of sherry vinegar and maple syrup, top with crispy artichokes, crispy kale and crispy bread, finely a sprinkling of chives, grating of truffle and maldon salt on the egg.

Step 9

Presentation

Step 10

Simply in a gold bowl.