Beef with lovage, onions and black garlic

To begin make the wild garlic capers, as these ideally need a month to pickle. This recipe makes enough to fill a small jar, so there will be plenty left to use in other dishes. Carefully pick the seed pods from the stems – they should be clean of any stalk. Mix the salt, 15g of the sugar and the water together in a saucepan and bring to the boil. Once the salt and sugar have dissolved, completely cool the brine. Place the seed pods and the brine in a vacuum bag and seal (alternatively, mix together in a bowl and wrap tightly in cling film). Leave in the fridge to marinate overnight

Drain and rinse the seed pods. Bring the vinegars and the remaining sugar to the boil in a pan. Place the seed pods in a sterilised preserving jar and pour in the hot pickling liquid. Seal and leave in the fridge for at least a month before eating, although they will get better with age

The day before you plan to serve the dish, make a lovage oil. Blanch the lovage leaves for 30 seconds then refresh in iced water. Squeeze to get rid of all the water, then add to a pan with the grapeseed oil and bring to 80°C. Transfer to a blender and blitz for 5 minutes, then leave to marinate overnight. The next day, strain through a muslin cloth

Make the beef sauce the day before too. Preheat an oven to 180°C/gas mark 4 and place the bones on a large roasting tray. Roast for 45 minutes, turning halfway through cooking, then place in a stockpot with the trotter. Cover with water and cook for 6 hours, then strain into a clean pan and reserve in the fridge until the next day

To finish the sauce, chop the shallots and add to a pan with a little oil. Cook until browned, then add the thyme and red wine. Simmer and reduce to a syrup consistency, then add to the chilled stock

Take all the reserved trimmings from the ribeye roll and brown in lots of butter. Once caramelised, drain and discard the butter and add the beef to the chilled stock

Place the stock back on the hob and bring to a simmer. Cook for 3 hours, then strain and reduce to a sauce consistency. Keep warm until ready to serve

While the stock is simmering away, get on with the roasted onions. Preheat the oven to 150°C/gas mark 2. Render the bone marrow in a large pan over a medium heat, then remove the bones and fat. Place the onions in a large bowl and pour over the rendered bone marrow, stirring to ensure all the onions are coated. Transfer the mixture to a large baking tray, season and cover with tinfoil

Cook the onions in the oven for an hour, then remove the tinfoil. Continue to cook until the onions turn brown, checking every 15 minutes. Once brown, transfer to a pan and cook over a medium heat until dark and golden

Transfer the onions to a muslin cloth and hang them over a bowl to collect the fat and liquid for 4 hours. Skim the fat off the liquid and then add the liquid to a bowl with the drained onions. Chop or blend into a rough purée, then stir through a few spoonfuls of the wild garlic capers until you’re happy with the taste. Set aside until ready to plate

For the black garlic purée, place all the ingredients in a Thermomix set at 60°C and blitz until smooth. Alternatively, place all the ingredients in a blender, but with boiling instead of cold water. Pass through a fine sieve and set aside to cool

For the lovage emulsion, add the chicken glace, 35g of the brine used to make the wild garlic capers and the Dijon mustard to a blender and blitz together. With the motor still running, slowly pour in the strained lovage oil until emulsified. Transfer to a squeezy bottle until ready to plate

You now have all the elements ready for this dish apart from the beef itself. Heat a water bath to 50°C and vacuum pack the trimmed ribeye. Cook the ribeye for 45 minutes

When ready to serve, take the ribeye out of the bag and caramelise in a very hot pan with a dash of oil, then leave to rest for 5 minutes. Gently reheat the beef sauce and the roasted onions. Cut the ribeye into 10 equal portions and season. Place a piece of beef on each plate, then cover with the sauce. Place a quenelle of the roasted onions alongside, with generous blobs of the lovage emulsion and black garlic purée