Sides to accompany the perfect steak

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All recipes provided are to serve 2 people

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Wedges

Ingredients:

3 desiree potatoes (or other large waxy potatoes)

1 bulb garlic

Juice of half a lemon

1 tablespoon olive oil

Sea salt & ground black pepper

 

Method:

1. Preheat the oven to 190 degrees (gas mark 5)

2. Cut the potato in half, then slice from the outside, to the centre to make around 3-4 wedges per potato half. Repeat with all potatoes

3. Cut the garlic bulb in half – cut across the bulb so that it looks a bit  like a flower to expose the centre of all cloves.

4. Place the potatoes and garlic in a roasting tin, squeeze over the juice of half of the lemon, drizzle over the oil, add the salt and pepper then give the potatoes a good toss so that they’re nicely coated in all of the ingredients

5. Place in the oven for 35 minutes or until cooked through and nice and crispy/golden - turning them twice throughout.

6. Serve in a bowl to add to the middle of the table and sprinkle with a little more salt and the rest of the lemon juice

 

Oven roasted tomatoes

Ingredients:

1 x beefsteak tomato

Drizzle extra virgin olive oil

Half teaspoon dried oregano

Ground black pepper

 

Method:

1. Pre-heat the oven to 190 degrees (gas mark 5)

2. Cut the tomato in half, place skin side down on to a baking tray, drizzle with olive oil, sprinkle over the oregano

3. Add a twist of black pepper to each tomato

4. Put the tomatoes in to the oven for 20 minutes

5. After 20 minute, remove from the oven and serve

 

Macaroni cheese

(MAKE ONE DAY AHEAD OF WHEN YOU WISH TO SERVE)

Ingredients:

300g macaroni pasta (cooked to packet instructions)

25g butter

1 tablespoon plain flour

250ml whole milk

pinch white pepper

pinch sea salt

200g medium cheddar (grated)

¼ teaspoon finely grated nutmeg

 

Method:

1. Cook the pasta as per packet instructions then run under cold water and leave to one side (this will prevent the pasta from sticking together in one big clump!)

2. Place a saucepan on a medium heat, add the butter until melted, then add in the flour and stir to a paste.

3. Add a little milk at a time, using a whisk to stir and remove any lumps until all of the milk has been incorporated.

4. Leave to cook for around 1 minute or until the sauce has begun to thicken, stirring occasionally.

5. Add the pepper, salt and grated cheddar to the pan along with the nutmeg then stir using the whisk until all of the cheese has melted.

6. Add the pasta to the sauce, coat well then transfer in to a round flat container – leave to cool then place in the fridge over night to set

7. When you’re ready to serve with your steak, run a knife around the edge of the container to release the macaroni cheese, then turn it upside down and remove on to a chopping board. Cut a wedge per person from the set macaroni

8. Place a teaspoon of olive oil in to a non stick frying pan, bring to a medium heat and add the wedge of macaroni – cook until golden brown on both sides, and cooked/melted in the middle

9. Serve on the plate alongside your steak and other sides.

 

Creamed corn

Ingredients:

2 whole fresh corn on the cobs

20g butter

1 tablespoon double cream

Pinch sea salt

 

Method:

1. Take 2 fresh sweetcorns and run a knife down the sides to remove the corn kernels

2. Add in to a pan of boiling water and simmer for 6 minutes or until the corn has cooked through

3. Remove and drain the corn

4. Place in a jug or container that you can get a hand blender in to, along with the cream, butter and salt

5. Using the hand blender, blitz until you have a chunky paste

6. Place the mix pack in a saucepan and warm through when ready to serve