Here I am in Berlin cooking with my friend Chef April. We went to a market in Prenzlauer Berg to buy the fennel and apples to make the ‘slaw and the rump steak was from a nearby butcher. All the other ingredients were from April’s store cupboard. A little bit of prep time is required to marinade the meat but it’s definitely worth it – tastier than a Chinese takeaway. The ‘slaw makes a fresh and tangy accompaniment to the rich, sticky beef.
Recipe coming soon.