Glazed Short Rib, Bone Marrow Potato Purée, Grilled Broccoli and XO Sauce, Black Truffle

This is big, both in flavour and preparation. Open a bottle of Bordeaux to get you through the cooking, making sure you keep a glass back to drink with the final result. Be patient with the short ribs and make sure you reduce the sauce properly so you have a really glazed, tender finish. The potato is like a mash but wetter – don’t be scared to add more bone marrow or dairy to soften it. Don’t leave out the XO. It’s like squeezing lemon on fish and chips.