Make a traditional reduced beef stock, removing all the fat. Allow it to set in the fridge. Cut a red turnip (already boiled) into thin slices. Cook a white turnip and purée it, tossing the purée with garlic, oil and chili pepper.

Making up the dish
Place a spoonful of cold white turnip purée in a bowl. Cover with stock gelatine broken up with a fork. Place the slices of red turnip on the gelatine and dress with olive oil, coarse sea salt and pepper.

Slice the black truffle over the plate and add a few thyme leaves.