Slow-Braised Beef Tendon with Jersey Milk Curd, Shaved Truffle and Oxtail Consommé

This is a highly textural and quite sensual dish to eat. The delicate nature of the Jersey milk curd is an interesting counterpoint to the gelatinous texture of the beef tendon. Both, if prepared correctly, should melt in your mouth. The bittersweet chocolate black pudding earths the dish. All together this dish is a celebration of textures and flavours and is one of my favourites.