Beef Rump x 250g
Thyme x 10g
Garlic x 2 cloves
Crushed pepper to taste
Sea salt to taste
Sear the beef in hot pan then caramelise with butter and roast at 150 for 20 minutes and allow to rest for 5 minutes.
Textures of carrots
Slice the carrots into ribbons using a peeler and refresh in iced water.
Cook yellow carrots(200g) in 400ml of cream chicken stock of 200ml with a pinch of nutmeg and ginger and a sprig of thyme with 1 onion until tender then blend and strain. Then add the puree into a cream charger to make a chiffon crème.
Retain some of the puree to be used in a squeeze bottle.
Chop a shallot with 2 creamed garlic cloves and a sprig of sage, fry in butter until translucent then add barley( 100g) with 250 ml of beef stock and half a bottle of preferred cider. Cook until tender then reduce to a risotto consistency then finish off with butter and a dash of cream.
Char the leek directly on the gas fire until charred then roast for 8 minutes in an oven of 180 degrees.
Garnish and plate as required