Grill Plate

For the grill plate, grind the garlic and chili with the sea salt, Szechuan pepper and olive oil in a mortar to a paste. Brush both sides of the pork chops with it. Score the side of the beef rump steaks and stuff with basil leaves (or prick and stick rolled-up leaves through). Pierce the lamb shank medallions with a small thin kitchen knife and lard with rosemary needles. Clean the mushrooms and twist out the stems. Fill the sausage meat into the hollowed out mushrooms.

Fry the meat on both sides on the broiler. Cook the stuffed mushrooms on the grill.

For the sauce, rinse the parsley, shake dry and pluck the leaves. Blanch very briefly in boiling hot water and rinse in iced water. Squeeze the parsley leaves well and sprinkle with the juice of one lemon. Then whisk finely with garlic and crème fraîche and season with salt.

Arrange on the grill plate and enjoy.

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