Ferment the swede:
• Peel and very thinly slice the swede and then cut into ribbons.
• Mix the cut swede with 2% of its weight in sea salt and mix thoroughly.
• Vacuum pack the swede to remove all oxygen and leave at room temperature for 6-10 days.
Watercress purée:
• Bring a pan of salted water to a rapid boil and cook the watercress and spinach in batches for 1-2 minutes and then plunge straight into ice water.
• Add to a food processer and blend until very smooth. Adding a little water if necessary.
• Season to taste.
Bresaola:
• Roughly dice the bresaola and put in a low oven for 6 hours to fully dry.
• Blend into a powder
Parsley oil:
• Bring the rapeseed oil up to 65⁰c.
• Add the parsley and blend on high speed for 1 minute.
• Pass through a muslin.
Pepper dulse butter sauce:
• Add the butter with 100g of water to a pan and bring to the boil.
• While blending with a hand blender, add the xanthan gum and the pepper dulse.
• Season to taste.
Watercress porridge:
• Melt 75g of the bone marrow in a saucepan and add the oats and shallot. Cook them on a medium heat for 10-15 minutes.
• Add a 150ml of vegetable nage and cook until the oats are tender.
• Fold in the watercress puree and season.
Skirt steak:
• Heat a heavy based pan until very hot.
• Oil the beef and add the pan and colour on all sides.
• Add salt and butter to the pan, turn down the heat and baste the beef.
• Cook for about 4-6 minute until medium rare. Remove from the pan and rest.
To plate:
• Spoon the porridge in the centre of the plate.
• Cut the steak into 2 piece and place on the porridge.
• Warm the fermented swede in the butter sauce. Twist on tweezers and semi cover the beef.
• Flash the remaining diced marrow in a hot oven for 6 minutes and placed on the porridge.
• Pour some of the parsley oil around the outside of the plate.
• Finish with some more of the butter sauce and a few pinches of the dried bresaola.