1: Heat 3 tablespoons vegetable oil in a large saucepan over a low heat. Add the onion and a pinch of salt, cover the pan and leave the onion to sweat for 10–15 minutes until it is softened but not coloured. Add the chicken stock and turnips and bring to the boil. Reduce the heat to low and leave the soup to simmer, uncovered, for 10–15 minutes until the turnips are tender.

2: Stir in the double cream and return the soup to the boil, then stir in the horseradish. Transfer the soup to a blender and blend until smooth.

3: Put the white wine vinegar and caster sugar in another pan over a high heat and bring to the boil, stirring to dissolve the sugar. Pour this mixture into the blended soup to give a sweet acidity to the dish. Season and keep hot.

4: Dust the bavette steak strips with the cornflour, shaking off the excess. Heat 4–5 tablespoons vegetable oil in a large frying pan over a medium heat. Add the beef strips and fry for 6–8 minutes until very crispy. Remove the beef strips from the pan and drain them on kitchen paper. Sprinkle the green chillies over the beef and season with salt and cayenne pepper.

5: Ladle the soup into bowls and sprinkle the crispy beef and chilli mix over each portion. Serve immediately.