Jollof rice with Hereford beef sirloin, Senegalese rof and carrot sauce

To make the jollof ata base, transfer red pepper, plum tomatoes, Scotch bonnet and onion to blender or food processor, and purée until completely smooth

Pour into a wide saucepan, bring to a medium simmer and allow to cook and reduce until it forms a thick paste

For the jollof rice, heat the oil in a wide saucepan and then add the onions with the salt

Sweat the onions on low heat for about 10–15 minutes until soft and translucent

Turn up the heat to medium and add the ginger and garlic pastes, white peppercorns and curry powder, then allow to cook out for 5 minutes

Add the tomato paste and the jollof ata base and stir very well. Cook for another 5 minutes on low heat

Add the thyme, chicken stock and bay leaves and stir well. Allow to cook for another 5–10 minutes over a low heat

Finally add the rice and the thyme and stir well, cover with a lid and steam for 10–15 minutes over a low heat

Open the lid and stir gently, add the butter, then cover again and cook on low heat for 10 minutes

Remove from the heat and allow to rest for 10 minutes

For the carrot sauce, steam the carrots for 20 minutes until soft 

Sweat the onions with the oil in a saucepan until soft but not coloured

Add the stock, reduced jus and tomato paste, then allow to simmer for 10–15 minutes

Add the cooked carrots with the chilli and salt

Take off the heat and add the cream and lemon juice

Blend in a high speed blender with xanthan until smooth

Pass through a fine sieve

Next, make the rof emulsion. Blitz the parsley with the oil in a Thermomix at 100°C. Alternatively, chop the parsley up extremely finely and blend in a high speed blender for up to 10 minutes

Strain through muslin cloth and allow to cool down

Blend the egg yolk, garlic, chilli, lemon juice and preserved lemons together until they form a fine paste

Slowly pour and whisk in parsley-infused oil until thick and fully emulsified. Season with salt

For the steaks, first grind all the spices together until finely ground

Place the beef fat-side down in a cast iron pan, and cook over a low heat to slowly render out the fat, until the fat cap turns golden. Drain and reserve the fat, and remove the steaks from the pan

Season the steaks heavily with the pepper blend

Add the steaks back to the cast iron pan and sear on high heat for 20 seconds, then turn. Continuously turn the steak until it forms a crust, but is not yet cooked. Allow to rest, and then finish cooking on a barbecue grill, glazing with excess beef fat until cooked medium–rare. Allow to rest again

Brush the rainbow chard leaf with smoked beef fat and lightly char on a barbecue grill until just warmed through

Serve the warm jollof rice in a bowl and garnish with puffed wild rice and chives

Carve thick slices of the rested beef and season with smoked sea salt. Serve with carrot sauce, rof emulsion and rainbow chard leaves