Hereford aged striploin tartare, red pepper, orange, pine nut

For the red pepper ketchup, first remove the core and seeds from the red pepper

Blend up the peppers and then pass the puree through a fine mesh sieve. You should have 250ml of juice

Add the remaining red pepper ketchup ingredients and blend together until smooth. Pass through a fine sieve

For the red pepper pickle, grill the pepper until the skins turn black all over, turning regularly. Once blackened, transfer the pepper to a bowl and cover with a tight lid. Let the peppers steam for about 5–10 minutes, then peel off the skins and dice the peppers

Warm the sugar, vinegar and water in a pan, whisking until the sugar is dissolved 

Pour this over the diced red peppers and set aside

Blend the jalapeños until smooth, and then squeeze through a tea towel or cloth

Mix the jalapeño liquid with the vegan mayo and salt

Combine all the ingredients for the beef tartare mix, and set aside

Cut the orange into supremes, and then dice the pieces

Toast the pine nuts with a dash of olive oil and salt

Plate the tartare in a ring

Top the tartare with the ketchup, pickled peppers, orange pieces, pine nuts, jalapeño mayonnaise and pea shoots