Tongues & Cheeks

• Seal the cheeks in a hot frying pan until lightly coloured on both sides then place into a saucepan with the tongues, veal stock, rosemary and thyme
• Simmer the tongues and cheeks until tender and cooked through
• Remove the tongues from the stock and peel whilst still warm to remove the outside skin, once peeled leave to cool in the liquor
• Once cool remove the tongues and cheeks from the liquor then cut each tongue in half

Koji Cream

• To make the koji cream, toast the buckwheat until golden brown (160c, 15 minutes), separately warm the cream, then add the toasted buckwheat and leave to infuse for 20 minutes.
• Pass off the buckwheat then season to taste with sherry vinegar and leave to cool

Mushrooms

• Mix the soy sauce, water, sugar and rice wine vinegar to create a pickle then marinade the hen of the woods mushroom in the pickle. Leave to pickle for 30 minutes then remove from the pickle and roast on the BBQ, finish with sea salt
• Place the butter, sherry vinegar and thyme in a saucepan then heat until the butter is melted
• Add the shitake mushrooms and slowly confit over a medium heat until they are soft once cooked grill over the BBQ
• Brush the nameko and oyster mushrooms with koji oil, sprinkle with a pinch of salt then place in an oven (160c) until soft and just cooked

Sika

• French trim the sika deer rack then season with salt then roast in a hot pan with a splash of oil until all sides are sealed (1 minute)
• Cook in an oven at 180 c until warm in the middle (55c-60c)
• Once cooked remove from the oven and leave to rest for 10 minutes

Finish Sauce

• In a saucepan combine the tongue and cheek cooking liquor and green peppercorns then reduce to a sauce consistency
• Once reduced add the bone marrow fat, chives and sherry vinegar to taste

To Plate

• Place the tongues and cheeks on the bbq until hot
• Dress the plate with the mushrooms
• Dress each plate with 1 tongue and 1 cheeks
• Spoon the koji cream around the mushrooms and in the gaps
• Carve the sika deer rack then place 1 slice eon each plate
• Spoon the reduced sauce over the sika rack