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.



Chargrilled Lamb Koftas

Chargrilled Lamb Koftas

Another great BBQ dish (I’m making the most of the good weather!) – heavily spiced, cigar shaped lamb patties deliver a great whack of flavour which stands up against the strong char from hickory wood chips.

Served with lightly charred tortillas or tacos, onion salad and yogurt dressing, these koftas are great at any time of the year.

Lamb Koftas
Serves 6


800g Minced Lamb Shoulder
1 Onion (Finely Diced)
Large Handful Parsley (Chopped)
2 tsp Ground Cinnamon
1 tsp Paprika
1/2 tsp Hot Chilli Powder
2 or 3 Red Chillies (Chopped)
Small Handful Pine nuts (Chopped)
1 Large Garlic Clove (Crushed)
1 tsp Ground Allspice
1/2 Nutmeg (Finely Grated)
1 1/2 tsp Sea Salt
1 tsp Cracked Black Pepper


1) Place all of the ingredients in a large bowl and mix well with your hand (folding the mixture back on itself) until fully combined. Shape into equal sized cigar shapes and store in the fridge until ready to cook.

2) Cook the koftas on a chargrill over hot charcoal which has been sprinkled with soaked hickory wood chips. Drizzle with a little olive oil halfway through cooking.

Serve with toasted tortillas, yogurt dressing and red onion salad. Enjoy!

Chargrilled Pork Loin with Summer Salsa

Chargrilled Pork Loin with Summer Salsa

A great dish for BBQ weather – marinaded pork loin chops are cooked on the chargrill over cherry wood chips and served with a zingy and aromatic tomato salsa.

The deep flavour imparted by the cherry smoke makes for tremendous tasting pork whilst the acidity of the salsa cuts through the charred fat.

Chargrilled Pork Loin

Chargrilled Pork Chops with Summer Salsa
Serves 4


For the Chops: 4 Thick-Cut Pork Loin Chops, Reserved Juice from Salsa (See Below), Sea Salt, Black Pepper, Olive Oil

For the Salsa: 20 Cherry Tomatoes (Quartered), 1/2 Red Onion (Chopped), 1 Garlic Clove (Crushed), 2tbsp Chopped Basil, 1 1/2 tsp Dried Oregano, 4 tbsp Red Wine Vinegar, 4 tbsp Olive Oil, Sea Salt, Black Pepper


1) Combine all of the salsa ingredients in a bowl. Allow to sit for 30 minutes then drain most of the liquid from the salsa.

2) Marinade the pork chops in the liquid from the salsa for 30 minutes.

3) Season the chops with salt and black pepper and cook on a chargrill over hot charcoal which has been sprinkled with soaked cherry wood chips. Baste with a little olive oil halfway through cooking.

4) When cooked, stack the pork on a colder part of the grill to rest for 5 minutes. Serve with the salsa.


Summer Vegetable Risotto

Stock-based risottos are delicious but they do tend to be a little on the heavy side for this time of year – especially when I get a little over-eager with the parmesan!

In one of his recent TV series, Raymond Blanc explored the virtues of using a tomato essence to form the basis of a risotto. Tomato essence takes time and patience to get just right, two things which I don’t really have much of! But using this technique produces a very light and pure risotto which is perfect for showing off the qualities of fresh summer vegetables.

As opposed to making a pure tomato essence, which needs to be left hanging for ages in the fridge, taking up vital space, I have developed this recipe using a quicker method. Although not quite as pure, it still achieves the same result and depth of flavour.

Perfect for mid-week suppers, you can also make the essence a few days in advance and keep it covered in the fridge. Using carnaroli rice gives a much more velvety and luxurious texture than Arborio and is my first choice every time.

Summer Vegetable Risotto

Serves 4


For Tomato Essence: 1kg Cherry Tomatoes, 1 Celery Stick, 1 Chopped Shallot, Handful of Basil Leaves, 1/2 Garlic Clove, Salt

For the Risotto Base: 350g Carnaroli Rice, 1 Onion Finely Chopped, 1 Garlic Clove Finely Chopped, 600ml Very Weak Vegetable Stock, Reserved Tomato Essence, White Pepper, Salt

To Finish: 30g Grated Parmesan, 1tbsp Unsalted Butter, 2tbsp Mascarpone, 75g Fresh Peas, 75g Broad Beans, 1 Carrot Finely Diced, 1 Courgette Finely Diced


To Make the Essence:

1) Blitz all the ingredients in a food processor until coarsely chopped. Season lightly with salt. Leave to settle in the fridge for 2 hours.

2) Press through a sieve to extract the juice. You should get around 600ml of Juice.

For the Risotto Base:

1) Sweat the onion and garlic in a little oil for 5 minutes. Add the carnaroli rice and fry until translucent (around 5 minutes).

2) Season the risotto with approximately 2tsp ground white pepper (or to taste) and a little salt.

3) Add the vegetable stock and cook on a low heat until the rice has soaked up the stock. Stir occasionally during this stage.

4) Once all the stock has been soaked up add the tomato essence. Continue to stir occasionally.

5) When the risotto is around 5 minutes from being ‘done’ continue to the finishing stage – there should still be a little essence left, if not add a little water.

To Finish:

1) Stir in the vegetables and allow to cook until al dente (approximately 5 minutes). Stir frequently during this stage.

2) Quickly fold in the butter, parmesan and mascarpone. Once the butter has melted and is combined, serve immediately.

This recipe works equally as well with any other summer vegetables – especially fennel. Enjoy!

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).