1. Heat your oven to 160ºC and line a 20cm square cake tin. 2. Combine the marmalade and butter in a small saucepan and heat until the butter is just melted. Set aside to cool slightly.

Japanese A5 Wagyu sizzles tableside, releasing an intoxicating aroma that turns heads across the room. Their bone marrow flan with mushroom marmalade demonstrates that steakhouse sides needn’t be ...