Wash the wild garlic buds and then mix with salt and vacuum seal. Store in the fridge for one month

Rinse the salt from the wild garlic buds

Bring vinegar, soy sauce, sugar and water to a boil and then allow to cool

Add to the wild garlic buds and vacuum seal and store in the fridge. Leave for at least 1 week before using

Trim sinew and excess fat from ox tongue and put everything into a pressure cooker, bring up to pressure and cook for 45 minutes on a low pressure

Depressurise the pressure cooker, remove from the bag, and peel the outer skin from the tongue

Place the tongue on a flat tray with parchment paper and press with another tray on top. Add some heavy weights and leave to cool down in the fridge until cold

Combine all the ingredients for the suya spice mix and blend in a high speed blender into a fine powder crumble

Combine all the suya glaze ingredients with 25g suya spice mix in a pot and cook on very low heat, for about 15 minutes, stirring continuously until thick

Place all the ingredients for the bone marrow emulsion into a vacuum bag, and cook sous vide at 75°C for 30 minutes

Blend with a stick blender until emulsified and then add to a whipping siphon with a charge. Once aerated, transfer to a piping bag

Slice the ox tongue on a meat slicer at 5mm thickness (approx. 10 slices per serving) or with a sharp knife

Roll the slices into little logs, then pierce and arrange neatly onto a metal skewer

Brush suya spice glaze onto meat and grill on a BBQ for 1–2 minutes on each side until caramelised

Place onto a plate and pipe bone marrow sabayon next to it. Spoon 1 tbsp of extra suya spice crumble if desired and garnish with some wild garlic capers