| 4 | | Plum tomatoes |
| | Salt and black pepper to season |
| | Beef dripping |
| 1 | | Pieces cinnamon stick |
| 4 | sl | Oven bottom bread |
| | A cut clove of garlic |
| | FOR THE PEPPER MARMALADE |
| 1 | | Red; orange and yellow |
| | ; peppers |
| 1 | sm | Red onion |
| 1 | | Clove garlic |
| | Seeds from 4 green cardamom pods |
| 1 | tb | Sherry vinegar |
| 1 | tb | Brown sugar |
| 1/4 | ts | Chilli sauce |
| | A glug of olive oil |
| | Seasoning to taste |
| 1 | | 600 gram pie fillet beef; (1 1/4 lb) |
| | FOR THE TAPENADE CRUST |
| 1 | ts | Capers |
| 1 | | Garlic clove |
| 30 | | Black olives |
| 4 | | Anchovy fillets in oil |
| 1 | ts | Lemon juice |
| 1/4 | ts | Dijon mustard |
| | Freshly ground black pepper |
| 3 | tb | Extra virgin olive oil |
| 2 | tb | Bread crumbs |
| | Golden marjoram leaves; (to scatter over the |
| | ; tomato confit) |
