Step 1

For the short rib/brine

Step 2

Bring all ingredients together, boil, strain and chill.

Step 3

Pour over the ribs, leave for 24hrs to brine, rinse well.

Step 4

In a pressure cooker, bring both stocks and alcohol to the boil, add the short ribs

Step 5

and put the lid on. Cook for 1.5 hours.

Step 6

Once cooked, chill slightly and pick the meat down for the cottage pie.

Step 7

For the Galloway beef fillet

Step 8

Season the fillet then chargrill on the big green egg.

Step 9

Beurre noisette the butter, add the aromatics then add the charred fillet.

Step 10

Put in the oven at 65℃ with the probe, cook to 54℃. (Will take about 40 mins).

Step 11

Rest and carve when ready to plate.

Step 12

For the beef sauce

Step 13

Reduce port and red wine together in a pot, down to a glaze.

Step 14

Roast beef in another pot in butter and oil. Add shallots, garlic, carrots, celery trim,

Step 15

peppercorns, bacon scraps, salt, herbs. Colour then strain.

Step 16

Place back in the pot and add the port and wine.

Step 17

Add the stocks, bring to a simmer, skim and cook out for 20-30 minutes.

Step 18

Strain and reduce to a sauce consistency.

Step 19

For the crispy shallot brunoise

Step 20

Cook the finely sliced brunoise shallots in the fryer at 190℃.

Step 21

Leave to cool in a napkin, season with salt.

Step 22

For the bone marrow cream

Step 23

Smoke the marrow using oak chips and a smoke gun.

Step 24

Put smoked marrow in a pan on the stove to melt.

Step 25

Blend the marrow until smooth, then chill slightly.

Step 26

Blitz in the creme fraiche and season with the sherry vinegar and salt.

Step 27

Leave to set in the fridge.

Step 28

For the mash

Step 29

Peel the potatoes and pass over the pan of melted butter, beat well to incorporate

Step 30

Add the milk and cream, season to taste.

Step 31

Reserve in a piping bag until needed.

Step 32

For the Lincolnshire poacher rarebit

Step 33

Bring the milk to the boil with the cheese rind, leave to infuse for 30 mins.

Step 34

Strain the rind from the milk and place back on the heat.

Step 35

Melt the butter in a pan and once foaming, whisk in the flour and gently cookout.

Step 36

Slowly start adding the hot milk, constantly whisking to ensure a smooth sauce.

Step 37

Once all the milk is incorporated and the sauce is thick and smooth, remove from the

Step 38

heat and whisk in the grated cheese.

Step 39

Finally, whisk in the yolks and adjust seasoning with salt and pepper. Reserve in a piping bag until required.

Step 40

For the celery

Step 41

Warm the chicken stock with the celery salt.

Step 42

Prep the celery and peel off any woody bits, reserve the leaves in iced water.

Step 43

Add the sliced celery to the stock for a few minutes.

Step 44

Lay the celery out flat in a small vacuum pouch and add a few spoonfuls of the stock.

Step 45

Vac pac until completely compressed, cook in the pan of boiling water with the potatoes for 25 minutes.

Step 46

Reserve in the bags until needed.

Step 47

Carrots

Step 48

Cook the carrots in the carrot juice as it reduces, the portion to desired sizes.