MAKE THE FERMENTED GREEN BEANS

You will need to make the two ferments at least 10 days ahead of time. For the fermented green beans, make a 3% salt brine by adding the salt to the distilled water and whisking until the salt has dissolved.

Add the washed beans and brine to an air-tight jar or container and leave at room temperature to ferment for 10 days. After 10 days, place in the fridge to halt the fermentation process To make the dressing simply drain off the brine and use the fermented beans.

MAKE THE FERMENTED CHILLI PASTE

For the fermented chilli paste, place the whole chillies and salt into an air-tight container and leave to ferment at room temperature for 10 days.

Remove any stems and blend to a paste.

MAKE THE AYNSOME BEAN DRESSING

Blend the green beans to rough texture in a food processor along with the fermented chilli paste.

Slowly pour in the oil as the blender is running to create an emulsion. Once the oil is incorporated, grate in the garlic clove, then season with the sherry vinegar and salt.

PREPARE THE BEEF

Place all of the herb rub ingredients into a food processor, spice grinder or pestle and mortar and blend to a fine powder.

Applying the rub to the meat, ensuring you coat it fully and liberally. Set aside while the EGG come up to temperature.

SET UP YOUR EGG

Set up your EGG for direct cooking with the Stainless Steel Grid in place. Your target temperature is 200°C.

Starting with the beef fat-side down, grill each side of the joint for 10-15 minutes. Remove the beef from the EGG and rest for approximately 15 minutes.

Place back on the EGG and sear each side for 5 minutes to get some heat back into the meat. You’re looking for an internal temperature of 54°C for medium rare – adjust the time to suit your preferences.

Carve into slices and drizzle over the Aynsome bean dressing.