Liberty’s recipe with images using nurtured in norfolk’s micro cress, edible flowers, edible leaves, herbs, sea veg, pea shoots and micro/baby veg.
Vacuum pack and sous vide 6 strips of Jacobs ladder for 70hrs at 63c.
Trim and portion along the bone painted with Liberty’s homemade BBQ.
Served with heritage carrots, peel 1/2 lengthways, vacuum pack with seasoning, sous vide for 1hr 40 mins at 85c.
Make the buttermilk biscuits until they reach a scone consistency, bake at 163c until cooked – around 15 mins.
Slice okra lengthways, soaked in buttermilk, dipped in cornflour and deep fried, seasoning in corn flour.
Made exactly the same as you would jus, but smoke the beef bones before making.
Finish with 2 tbsp of homemade BBQ sauce, 70ml of Bourbon and 100ml maple syrup.
Garnish with Red Amaranth.