GRILLED FLANKEN-CUT SHORT RIBS
Flanken short ribs, 2kg, cut 1cm thick Cold black coffee, 150ml Sweet soy sauce, 150ml Madeira, 150ml Sea salt flakes
Put the ribs into a dish. Combine the liquids – including coffee, which has been shown to protect against liver damage – and pour over the top. Leave to marinate in the fridge for 4hr, turning them over halfway through. Light a barbecue and allow it to burn down to a smoulder. Drain the ribs, season with salt, then grill for several minutes each side, or until caramelised. Remove and dig in.