Roast rump and smoked rib of Scotch beef, Jersey Royals, spinach and crowdie pithivier, shallot and morel marmalade, watercress, salsa verde

Method

• 1

  Step 1

  Submerge the beef in the stock and mirepoix and cook at 86°C overnight, when cooked remove the bones and press.
• 2

  Step 2

  When the beef is cold portion then crisp up on all 4 sides in a hot pan with beef dripping for service
• 3

  Step 3

  For the filling for the pithivier wilted spinach bound with Kate Rodgers crowdie and grated nutmeg
• 4

  Step 4

  Soak the dried morels overnight then sweat the shallots slowly in oil with the muslin bag for an hour, add the brown sugar, cep powder and the rehydrated morels with liquid and simmer gently for a further hour, slice the fresh morels in rings and add to the marmalade, cook for 30 minutes and season with the morel essence and remove the muslin.
• 5

  Step 5

  Blanche and dry the watercress then blend with the other ingredients. Then mix with diced green chilli, green pepper, asparagus, courgette, cucumber, mooli and sibeos.
• 6

  Step 6

  Serve with roast rump of beef, buttered Jersey Royals and red wine jus.