COOK IT.
For the spinach, mushroom and egg bake, place a pan over moderate heat and melt the butter. Add the spinach and season with salt and freshly ground black pepper. Stir well and remove the spinach from the heat once wilted. Once cool enough to handle, squeeze all moisture out of the spinach and set aside. Heat the plate side of the FORCE or FURNACE Grill on high, leaving the grill side switched off. Brush half the amount of grapeseed oil on the mushrooms and season with salt and pepper. Sear the mushrooms on the hot plate on both sides until tender and caramelised. Set the mushrooms aside to cool and close the lid of the Grill, adjusting the gas as needed to maintain a temperature of 160°C (320°F).
At this time, cut the mushrooms in to quarters and line 4 ramekins (approx. 4cm (1.57 in) deep and 9cm (3.54 in) in diameter) with the mushrooms pointed-side up. Add the spinach to the ramekin and make a well big enough to place an egg. Season the egg with salt and pepper and coat the top of the eggs with the remaining grapeseed oil. Place the ramekins on the cool side of the Grill for 28 minutes. Remove from the Grill and allow to cool. The egg may appear undercooked but will continue to cook after being removed from the Grill.
To make the dirty Bloody Mary, toss the cherry tomatoes directly onto the Grill. Allow to char on all sides (approx. 45-60 seconds), then remove from the Grill and detach from the vines. Once cooled, place in a blender and blitz until smooth. Pass the mixture through a fine mesh sieve into a jug. Add the vodka, lemon juice, Tabasco, Worcestershire, celery salt and freshly ground black pepper. If the mixture is too acidic, add a pinch of sugar. Pour over ice into 4 glasses and garnish with shaved celery.
For the chargrilled pineapple, start by grinding the passion berries and pink peppercorns into a powder using a mortar and pestle or spice grinder. Add the sugar and chopped chilli and mix well. Cut the pineapple into 4 wedges and place on the hot grill of a preheated FORCE or FURNACE Grill, flat-side down. Cook for 3-4 minutes then turn over and cook until caramelised. Remove from the grill and sprinkle the passion berry mix all over the pineapples.