Preheat the oven to 100 °C (top & bottom heat). Salt the hoof steak and sear briefly on all sides in a hot pan with a little peanut oil. Place aluminium foil in several layers, spread half of the rosemary and thyme on the foil. Place the huft steak on top, place the remaining thyme and rosemary on top of the steak and place slices of the butter on top. Seal the steak with the aluminum foil and cook in the oven for 90 minutes until pink.
Put the cocoa beans and coriander seeds in a mortar and pestle, then put them in a pot with the bay leaves. Place the cooking lid on the pot, put the pimientos de padrón in it, cover with a lid and heat the pot strongly so that smoke forms. Smoke the pimientos over medium heat for 20 minutes. After smoking, remove the stem of the pimientos, slice them and put them in a bowl with sultanas, sunflower seeds, sesame seeds and hemp seeds. Add apple cider vinegar and olive oil, mix and season with salt.
Bring the spelt to the boil in the vegetable stock, turn down the heat and simmer for about 20 minutes. Add the butter and rosemary and leave to stand for 10 minutes.
Remove the leaves from the Romanesco and cut the roses from the stem. Gently steam the romanesco florets in a pot with a steamer attachment for 15 minutes. Salt lightly before serving.
Sprinkle the dish with freshly ground rose berry pepper to serve.