1 Soak the porcini mushrooms in the Madeira or Sherry. Roll the fillet in the crushed peppercorns and season with a little salt. Cook the cabbage in the boiling chicken stock with some salt. 2 Heat a little oil in a roasting dish. Seal the beef on all sides and cook in a preheated oven set at 220c/425f/Gas 7 for 15-20 minutes, dependent on how you like your beef cooked. 3 Remove the roes from the scallops and cut into thick slices. Place to one side. Mix together the grated ginger and extra virgin olive oil, and add a little salt. Brush the oil over the scallops, cover and place to one side. 4 Add the dill to the diced tomato flesh, mix in 1/2 tbsp ginger oil and a little salt and freshly ground black pepper. Drain the cabbage, retaining the cooking liquid in a pan. 5 Place the stock back onto a high flame and reduce by half, adding the Madeira or Sherry used to soak the Porcine mushrooms. 6 Heat 2oz butter in a large pan, add the cabbage, dice the porcini and add to the pan followed by the Macon ham. Season with salt, freshly ground black pepper and cumin. Add the sliced scallop roe and carefully mix through. 7 Transfer the cabbage mixture into lightly buttered dariole moulds, cover and place into the oven. Remove the beef, turn off the heat, cover and place to one side. 8 Heat a griddle pan. Place the scallops on the hot griddle and cook for 15-20 seconds on both sides. Remove from the heat. 9 For the Sauce: Whisk 4oz butter into the reduced stock, check the seasoning and adjust the seasoning if necessary. 10 To serve, demould the cabbage onto the centre of the plate. Cut the beef and arrange it, slightly overlapping around and over the cabbage. Sit three small spoonfuls of the tomato and dill mix around the plate and top each with a scallop. Drizzle a little sauce around the dish and serve. Recipe by: Big Kevin Little Kevin