A new flair

Indonesian spiced roasted bone marrow, braised ox tongue, shallot marmalade

Here, kecap manis, a sweetened aromatic soy sauce from Indonesia, is used to cut through the gaminess of ox tongue and coax the flavours of Asian spice crumbs.

Serves 4

Prep time 30 minutes + 12 hours of brining + 2 hours of braising

Cook time 10 minutes

Asian spice crumbs

• 100g breadcrumbs
• 15g garlic crisps
• 15g shallot crisps
• 10g lime leaves
• 7g black peppercorns, crushed

» Toast the breadcrumbs in an oven at 160ºC for 5 minutes.

» In a bowl, mix all ingredients together. Set aside.

shallot marmalade

• 5.5kg banana shallots, sliced
• 500g unsalted butter
• 520g brown sugar
• 520g vinegar
• 2.6 litres red wine

In a pan, sauté banana shallots with unsalted butter and brown sugar until caramelised.