Rosemary Strip Steak, Tomato Salad

Rosemary Strip Steak, Tomato Salad

A deliciously light summer meal which is very quick and simple to prepare.

Sirloin steak is grilled and basted with fresh rosemary and is served with a refreshing tomato and celery salad.

Rosemary Strip Steak, Tomato Salad
Serves 4


For the Steak: 4 Sirloin Steaks (Around 8oz Each), 1 Garlic Clove (Crushed), 35ml Extra Virgin Olive Oil, Large Bunch Fresh Rosemary, Sea Salt, Cracked Black Pepper

For the Salad: 300g Mixed Cherry/Baby Tomatoes (Halved), 3 Celery Hearts (Finely Sliced), 1 Red Onion (Very Finely Sliced), Small Handful Fresh Basil (Chopped), Zest 1 Lemon, 1 Green Chilli (Finely Chopped), 25ml Extra Virgin Olive Oil, 2tbsp Sherry Vinegar, Sea Salt, Cracked Black Pepper


1) For the steak, place a large griddle pan over a high heat. Combine the olive oil with the crushed garlic in a small bowl. Tie around half of the rosemary stalks together at the stalk end to act as a baster. Season the steaks well with sea salt and black pepper. Sear the steaks for around 2 minutes each side to achieve a good crust. Lay the rosemary which does not form the baster on the grill and place the steaks on top – continue to cook until done to your liking. Whilst cooking, dip the rosemary baster in the olive oil mixture and baste the steaks frequently. Allow the steaks to rest for at least 10 minutes before serving.

2) Meanwhile, prepare the tomato salad by combining all of the ingredients in a small bowl and seasoning to taste with sea salt and cracked black pepper.

3) Slice the steaks and serve with the tomato salad. Also great served with homemade garlic bread.



Cambodian Beef Baguettes

Cambodian Beef Baguette

I love Cambodian food and this dish of marinated steak with freshly baked baguette and cucumber and lime salad is a winner!

The baguette (a staple of Cambodian dishes from French influence) is baked in the time it takes to cook the steak and prepare the salad, making this a quick midweek supper.

Great served with Tik Marij – a lime and black pepper dipping sauce.

Cambodian Beef Baguette
Serves 4


For the Beef: 8 Thin Sirloin Steaks (Fat Removed), 4tbsp Soy Sauce, 1/2tsp Sea Salt, 2tsp Palm Sugar, 4 Birds Eye Chillies (Finely Chopped), 2tsp Black Pepper, 4 Lemon Grass Stalks (Core Finely Chopped), 4 Garlic Cloves (Finely Chopped)

For the Salad: 1 Cucumber (Deseeded and Finely Sliced), Large Handful Beansprouts, 1 Red Chilli (Finely Chopped), Juice 2 Limes, 1tbsp Palm Sugar, 1/2tsp Sea Salt, 2″ Fresh Ginger (Julienned)

To Finish: 8 Par-Baked Mini Baguettes, Juice 2 Limes, 1tbsp Cracked Black Pepper, 1tsp Sea Salt


1) Prepare the marinade for the beef by combining the soy sauce, sea salt, palm sugar, chillies, black pepper, lemongrass and garlic in a small bowl. Combine the beef with the marinade and allow to marinade for around 15 minutes.

2) Preheat the oven to 200c and preheat the grill on high. Meanwhile prepare the salad dressing by combing the chilli, lime juice, palm sugar, sea salt and ginger in a small bowl.

3) Bake the baguettes in the oven for around 10 minutes or until golden brown and remove. Meanwhile, grill the steaks under a hot grill for around 3 minutes each side. Remove the steaks when ready and set aside.

4) Combine the salad dressing with the cucumber and beansprouts.

5) Make the Tik Marij by combining the lime juice with the cracked black pepper and sea salt. Serve the steaks with the baguettes, salad and Tik Marij.


Cucumber Relish

Cucumber Relish


A spicy curry is the best thing to perk you up mid-winter! But I’m always craving something extra on the side to accompany the standard helping of rice – this cucumber relish is perfect! Its sweetness cuts through the heat of the curry whilst a little ginger and chilli ensures the spice of the curry isn’t diluted.

Wonderful with aromatic curries (recipe to follow), the dressing tastes brilliant when mingled with the spicy curry sauce.

Best made just before serving to keep the cucumber crunchy, it would also be great in an asian noodle salad.

Cucumber Relish
Serves 4

1 Small Cucumber
1 tbsp Grated Ginger
1/2 Long Red Chilli Finely Chopped
3 Shallots Finely Sliced
Large Handful Coriander Finely Chopped
4 tbsp White Wine Vinegar
4 tbsp Caster Sugar
Sea Salt


1) To make the dressing combine the vinegar, sugar and a pinch of salt in a small saucepan. Add 4 tbsp water and place on a medium heat. Bring to the boil and simmer for 3 mins. Set aside to cool.

2) Prepare the cucumber. Slice in half lengthways and scoop out the seeds. Finely slice one half. Take the remaining half, slice it in half lengthways and slice thinly. Place in a large bowl.

3) Add the chilli, ginger, shallot and coriander to the cucumber.

4) Once the dressing has cooled combine with the cucumber mixture. Season to taste.


Winter Halloumi Salad

Winter Halloumi Salad


Salads are fast becoming a fundamental constituent of my pre-Christmas, healthy eating regime!

With a craving for halloumi, I took inspiration from my Autumn Harvest Salad to concoct this simple, satisfying dish.

I love pomegranate and normally go crazy with it at this time of the year – sprinkling its glorious seeds over everything I get my hands on!

This salad is delicious – the salty halloumi perfectly complemented by the sweet Crème Fraîche dressing. It would be great scaled up as a dinner party starter or side salad.

I detail the elements of the salad below for inspiration!

Winter Halloumi Salad


Halloumi – Sliced and lightly fried in olive oil

Crème Fraîche Dressing – With lemon and orange juice

Pomegranate Seeds

Toasted Pain de Campagne



Basil – Finely chopped

Mozzarella – Torn

Charred Baby Onions

Homemade Hummus

Autumn Harvest Salad


Autumn is my favourite time of year – just as the trees are turning and shedding their leaves. November is the time for homely comfort food, to line your stomach ready for the winter ahead – of which I have been having a little too much recently!

November also brings a bountiful harvest from the garden. Using up the vegetables from summer which have survived the frost always has me wracking my brains for new recipe ideas.

I’ve never taken to salads. For me, lettuce is usually an afterthought used to trick my mind into believing the big T.Bone I’m chomping on is, in fact, good for me. For this reason I’ve shied away from ‘cooking’ with members of the Asteraceae (lettuce) family.

However, recently I have had something of an epiphany. The food at L’Enclume has had a profound effect on me. I no longer choose the richest, most decadent dish on the menu. Now I opt for lighter options, with subtler flavours which are often (heaven forbid) adorned with prissy leaves and edible flowers.

As such, I thought it appropriate to create a form of salad with the end of this year’s harvest. By all means, the dressing can be used with a multitude of other salads and I urge you to try different combinations. Although this version takes some time, the results are truly delicious and will impress as a starter at any dinner party. I outline the elements below for inspiration:


Pickled Beetroot (Boiled, sliced and pickled for 2 hours in walnut oil, cider vinegar and malt vinegar)

Roasted Beetroot (Quartered and roasted at 160C for 45 minutes)

Caramelised Walnuts (100g Caster Sugar and a little water boiled to a caramel and combined with 50g walnuts)

Potato Salad (Boiled new potatoes combined with soured cream, chopped chives, salt and pepper)

Charred Baby Onions (Sliced thin and charred over a high heat for 2 mins each side)

Caramelised Pear (Sliced thin, browned in butter over a medium heat for 3 mins each side)

Crumbled Stilton

Baby Salad Leaves

Crème Fraîche Dressing (Crème fraîche mixed with juice and zest of 1/2 Orange and a little salt)


Thai Prawns, Noodle Salad


I love, love, love Thai food. That magnificent balance of sweet, salt, sour and spice. Just the ticket to perk you up after a busy day. More often than not I cook Thai curry, making my own paste with ingredients from the garden. Tonight; however, I fancied something a little different.

Rice noodles make the most intriguing salad, carrying other flavours very well and mellowing hot chili. I have paired my go-to noodle salad with lightly spiced prawns – fried in a quick curry paste.

What would Thai food be without chili. Chili plants are very easy and rewarding to grow – most giving a large crop throughout the summer and autumn. Tonight I used some freshly picked Poinsettia chilies for the paste coupled with some Anaheims for the salad.

Poinsettia Chili


Thai Prawns, Noodle Salad
Serves 2

For the Prawns: 200g Raw Peeled Prawns, 1tsp Turmeric Powder, 2 Lemongrass Stalks (Inner Core), 2 Garlic Cloves, 1 Small Green Chili, Juice 1/2 Lime, 2tsp Palm Sugar, 4tbsp Vegetable Oil, 1tsp Sea Salt

For the Noodle Salad: 200g Rice Noodles, 1 Carrot Julienne, 5 Spring Onions Sliced, Handful Mint Chopped, 1 Large Red Chili Sliced, 2tbsp Toasted Sesame Seeds

For the Dressing: 2-3tbsp Light Soy Sauce, 2tsp Sesame Oil, 2tsp Rice Vinegar, 1 Garlic Clove Crushed, Juice 1 Lime


1) First make the paste for the prawns by combining all of the ingredients (except the prawns) with 1 tbsp of the vegetable oil in a spice grinder and grind to a paste.

2) Next soak the rice noodles in boiling water for 10-15 minutes until soft. Rinse through with cold water and drain.

3) Meanwhile make the salad dressing by combining all of the ingredients.

4) Make the noodle salad by combining the drained noodles with the carrot, spring onion, mint, chili and sesame seeds and toss through with the dressing.

5) In a wok, fry the curry paste over a high heat in the remainder of the vegetable oil for 1 minute, add the prawns and cook over a high heat for 2-5 minutes stirring continuously until cooked through.

6) Serve the prawns immediately, either with the noodle salad or separately.

The noodle salad will keep in the fridge for a couple of days and is great for a quick and healthy snack. These prawns are just as delicious on their own as a quick starter!

Summer Steak Salad

With the first glimpse of sunshine poking its head through the clouds a summer salad was on the cards. Although usually mocking all salad eaters and pushing the green stuff to the side of my plate, a post holiday bloat (more on that later) calls for something lighter.

Tomatoes are bang in season at the moment and are great friends with steak. A tomato salad would be predictable, instead they form the base of the salad dressing. The addition of two different onion preparations give depth and work fantastically well with the steak and charred romaine.

Any left-over red onions and steak make a great open sandwich.

Summer Steak Salad

(Serves 4)


For the Steak Marinade: 3 or 4 Sirloin or Rump Steaks, 1/4 Cup Olive Oil, Salt, 2 Garlic Cloves Sliced, 1/2 Lemon, Bunch Fresh Oregano or Parsley

For the Dressing: 1 Beef Tomato, Splash Sherry or Red Wine Vinegar, Salt, Pepper, Good Glug Olive Oil

For the Onions: 3 Red Onions Sliced, 2 Tbsp Balsamic Vinegar, 8/10 Spring Onions

For the Salad: 2 Romaine Lettuce Halved, Large Bunch Fresh Salad Leaves, Small Bunch Basil (Torn), 1 Fresh Green Chili Sliced, Black Pepper

Step 1: Trim steaks of all fat, marinade in all marinade ingredients overnight, covered in the fridge. Remove from the fridge 1 hour before cooking.

Step 2: Make the dressing by slicing the tomatoes in half then grating the flesh side, discarding the skin. Mix the grated tomato with with vinegar and olive oil and season to taste.

Step 3: Cook the sliced red onions in a heavy bottomed pan with a splash of olive oil on a medium heat for around 30 mins until soft and sweet. Stir in the balsamic vinegar and cook for a few minutes to remove some of the acidity. Place the onions to one side.

Step 4: Take the spring onions and discard the green top, chargrill the onions in a griddle pan over a high heat for 2 mins each side. Chop the cooked spring onions into quarters.

Step 5: Next cook the steak, discarding the garlic from the marinade, on a griddle pan over a high heat until cooked to your liking. Once the steak is cooked allow to rest for 10 minutes.

Step 6: Whilst the steak is resting, char the romaine lettuce halves on one side in the griddle pan until slightly caramalised. Mix the salad leaves with 3/4 of the dressing and place on a large plate with the charred romaine, torn basil, cooked spring onions and a few twists of black pepper.

Step 7: Slice the cooked and rested steaks into manageable slices and serve on top of the balsamic cooked red onions. Top with the sliced chili and the remaining tomato dressing.

(This salad is great with some slices of freshly grilled ciabatta rubbed with garlic).