MARINADE
85ml soy sauce
50g caster sugar
250ml water
¼ large onion, sliced
¼ bunch spring onions, finely chopped
20g garlic, minced
3ml sesame oil

ENGLISH WAGYU
250g English wagyu sirloin

SMOKE OIL
250ml sunflower oil
50g charcoal

CHICKEN LIVER PARFAIT
800g chicken liver
200ml port
200ml Madeira
100ml Cognac
300g shallots
3 garlic cloves
2 thyme sprigs
20g pink salt
20g table salt
8 whole eggs
800g unsalted butter, melted
50ml smoke oil

ROASTED BONE MARROW SALSA
5 bone marrows, split in half
5 shallots
½ garlic bulb
5 green chillies
½ bunch coriander
3g table salt

GARNISH
Dianthus
Wood sorrel

1. MARINADE
Mix all the ingredients together.

2. ENGLISH WAGYU
Small dice the sirloin. Place into the marinade mixture and leave to marinade for 2 hours.

3. SMOKE OIL
Place the sunflower oil into a container. Light the charcoal in a chimney and leave it for approximately 25 mins, or until it has reached its peak heat potential. Place the bright hot charcoal in the container with the oil and quickly cover with an air-tight lid. Leave the container closed for 30 mins. Once rested, pass through a Superbag and store in the fridge.

4. CHICKEN LIVER PARFAIT
Make sure all ingredients are at room temperature. Make a reduction from the alcohol, shallots, garlic and thyme. Clean the chicken livers by removing the excess sinew. When the reduction is finished, remove from the heat and allow to cool slightly. Place the liver and reduction into a blender and blend until smooth. Add the eggs. Blend again and slowly pour in the butter, whilst still blending. Pass through a fine-mesh sieve. Season and pour into double-lined terrine moulds. Tinfoil the terrines and place into a bain marie. Cook, at 120°C, for 25-30 mins, or until the core temperature has reached 63°C. Place the terrines on ice and then straight into the blast chiller. Leave until completely cold. Once cold, remove the parfait from the mould and trim off the edges. Place into a mixer with the smoke oil and beat. Place back into the fridge, to set. N.B. this will make many portions but is necessary to create a proper batch.

5. ROASTED BONE MARROW SALSA
Roast the bone marrow, chilli, onion and garlic at 170°C, for 30 mins. Once roasted, scrape all into a blender, add the coriander and blend until smooth. Season with salt and leave to set.

FINISHING & SERVING INSTRUCTIONS
Pipe the chicken liver parfait into the middle of the plate. Using the back of a spoon, make an indentation. Add a spoon of marinaded wagyu. Pipe a spoon of bone marrow salsa on top of the beef. Covering in edible flowers.