Heat the Bastard to 130 °C. Put in the cauliflower whole, leaves, stalk and all. Leave the bottom draft door open as much as possible and the top draft door open accordingly. Let the cauliflower cook al dente and colour in about 4 hours. Stir the five-spice powder into 3 tablespoons of olive oil as a marinade for the sugade. Season with salt and pepper. Let the meat marinate in this for one day.

Heat the The Bastard, to a temperature of 200 ÅãC directly. Place the marinated sukkot on top and when the meat has reached a core temperature of 50 °C, it is cooked and ready. Wrap the meat in aluminium foil and place in the fridge temporarily once cooled.

Cut the cauliflower into small, even florets and place them in a large bowl. Mix them with the Vincotto, olive oil, sultanas, olives and shredded radicchio. Season with salt, pepper and lemon zest and allow the flavours to infuse.

With a sharp meat cleaver, cut the cold sugared meat into very thin slices and, one by one, beat them into even thinner slices with a chopping axe and butcher's foil in between. Divide the slices among 8 plates and sprinkle the portions with salt and pepper, if desired.

Dress the salad over the meat and garnish with the tahoon cress, shiso leaves, pine nuts, capers, drained pearl onions and finally shaved truffle and shaved old cheese.

* About 'split' sukade. A tough sinew runs through sugared cheese. In the case of split sucade, this sinew is cut out. As this is a fairly technical job, you could ask the butcher to do it for you.