Beef rib lollipop with parsnip purée, celeriac & beef glaze
Serves: 2

Chef’s note: To make the beef rib lollipop, we use transglutaminase powder, also known as ‘meat glue’, to bind the meat from a beef rib set together. We remove all the bones except the end bone from the ribs, then wrap the boneless meat around the remaining rib bone. We then bind it together with meat glue and fasten it with string. Transglutaminase can be dangerous if inhaled, so exercise caution and observe any safety instructions on the packet when using. You can also ask a butcher to make beef lollipops for you, or alternatively you can use a regular rib eye on the bone.

For the parsnip purée – roughly dice the parsnips and place into a pot with the milk. Simmer for 30 minutes or until the parsnips are soft enough to break under the pressure of a spoon. Strain, reserving the milk. Place the parsnip into a blender and blitz, slowly adding the butter and enough milk to form a smooth purée. Season to taste with salt.

For the celeriac – peel the celeriac and slice into thin sheets using a mandolin or a sharp knife. In a heavy-based pan, melt the butter over a medium heat. Place 10 sheets of celeriac into the butter and cook for 10 minutes, turning occasionally and ensuring the butter does not boil and burn. Remove from the pan, season with sea salt, & keep warm.

To cook the beef lollipop – heat a wood grill or barbeque to a high heat. Coat the meat with olive oil and sea salt and cook for 20 minutes, rotating the meat every 2-3 minutes to achieve an even, golden brown exterior. Remove from the heat and rest for 10 minutes. While the beef is resting, coat the sea blite in olive oil and grill for 2 minutes.

To serve – heat the beef glaze in a small pot. Spoon the warm parsnip purée onto the centre of each plate. Fold the celeriac sheets over the top. Add the beef lollipop and finish with the grilled sea blite, beef glaze, and a sprinkle of sea salt.