Parry the beef fillets, portion them and vacuum seal them for the sous vide. Cook the beef fillets in a sous vide bath at 52 degrees for 5 hours. Remove and grill on the high temperature grill for one minute per side.

Chop the soup greens, onions and garlic and fry in a little oil. Thicken with tomato paste and deglaze with a little red wine. When the red wine has boiled off, deglaze again. Repeat this process 3 times and then pour in the rest of the red wine and the beef stock. Add thyme and rosemary and reduce the red wine sauce.

Marinate the cauliflower with salt, brown sugar, chilli flakes, vinegar and oil for at least 6 hours. Then grill on a cast iron grill plate for about 15 minutes at 200 degrees, until it is nicely browned but still firm to the bite.

Peel and slice yellow and purple potatoes. Then alternately salt a yellow potato slice, place a peppered purple potato slice on top and pile on a slice of grated Parmesan cheese. Repeat this process until 5-6 yellow potato slices have been used. Stabilize the turrets with a wooden skewer and bake for 35 minutes at 200 degrees.