Beef tartare with soy-glazed egg yolk

Begin by marinating the egg yolks. Mix the soy sauce and mirin together in a bowl, then gently submerge the yolks. Place in the fridge for 45 minutes while you prepare the tartare

Preheat an oven to 180°C/gas mark 4. Place the Jerusalem artichokes on a bed of salt in a roasting tray and cook for 45 minutes or until tender

Cool the artichokes in iced water, then cut in half and scoop out the flesh, leaving you with just the skins. Preheat a deep-fat fryer or deep pan of oil to 180°C and deep-fry the artichoke skins for a few minutes until golden and crisp. Set aside on kitchen paper until ready to serve

In a large bowl, mix together the beef, chilli oil, spring onions, lime zest and juice. Season with sea salt and white pepper to taste

To serve, divide the beef mixture between 4 plates. Carefully drain the egg yolks from their marinade and place on top of the beef. Garnish with the pine nuts, turnip ribbons, Jerusalem artichoke crisps, pickled ginger and cress. Serve with sourdough bread