Admittedly this looked far better about 7 ½ hours ago when the fillet was fresh from the oven when we served it at Wellacres earlier. Julienne of cucumber, celery, peppers, spring onion, radish, baby gem lettuce, mint and basil are bound with a dressing made from a little of the caramel from cooking apples for tarte tatin with soy, oyster sauce, chilli, rice wine vinegar and sesame oil.
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