All for one, one for all by Olivia Barry

Olivia Barry

Olivia Barry

20th September 2018

All for one, one for all by Olivia Barry

All for one, one for all by Olivia Barry - this was Olivia's meat dish for her appearance on the South West heat of Great British Menu.

One of the core principles of the NHS is that it is freely and readily available for all. This dish will be created with ingredients that are also readily available to all.

The elements of the dish are; beef cheek and hanger steak, bone marrow smoked mash, carrot puree and baby carrots and grated ox heart.

All the cuts are easily accessible and would have been when the NHS was first formed, but cooked well are a celebration-worthy.


  • Beef cheek brine
  • 1kg beef cheek
  • 200g salt
  • 1lt water
  • 1kg beef cheek
  • 500ml amber ale
  • 500g chicken stock
  • Thyme
  • Peppercorns
  • Garlic
  • 300ml water
  • 200g white wine vinegar
  • 70g sugar
  • Bayleaf
  • 1 garlic
  • 8 Peppercorns
  • Carrot puree
  • 15 carrots
  • Milk
  • Salt and pepper
  • Butter
  • Smoked mash
  • 1kg potato
  • 200g smoked cream
  • 300g butter
  • Bone Marrow
  • Hangar steak


Sear the beef cheek quickly in a frying pan,
Bring ale and stock and herbs up to the boil
Add all to the pressure cooker
Cook for one hour 30 minutes
Remove from heat.
Add to glaze which will be all ingredients in the pan bought up skimmed and reduced.
For the pickled carrots
Boil all the ingredients
Pour over carrots you have sliced thinly with a mandolin
Leave to cool
For the baby carrots
Juice other carrots, place 5 carrots in a vac pack bag with juice and a pinch of salt and a pinch of sugar a small bit of butter cook in water bath at 80oC until cooked. Around 40minutes.
For the carrot puree
Slice carrots as thin as possible on mandolin, place in a pan cover with milk, cook until soft, remove from heat drain and blitz in vita prep, add a bit of butter check seasoning pass through a chinois.
For the smoked mash
Cook potatoes, pass through a drum sieve.
Add the butter cut into cubes, then mix in smoked cream. Always checking consistency.
For the bone marrow
Will just be poached and roasted then popped out or cut up.
For the hangar steak
Pan cooked. Rested and served.

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