- ½ celeriac (about 350g), peeled, halved, ends trimmed and spiralized into thick noodles, then cut to be the size of fries
The unsung hero of the vegetable world, knobbly, odd-shaped celeriac has a subtle, celery-like…
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 sprigs of rosemary, leaves picked and finely chopped
Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…
- 2 sirloin steaks (about 200g each)
This well-flavoured steak needs to be cooked carefully, and rested properly to ensure…
- 150g sliced kale
A member of the cabbage family, kale comes in two forms: kale, which has smooth leaves, and…
For the herby garlic butter
- 30g butter, softened at room temperature
Butter is a dairy product made from separating whole milk or cream into fat and…
- 1 garlic clove, crushed
- handful of parsley, finely chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- zest of ½ lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
Heat oven to 200C/180C fan /gas 6. Mix the butter in a bowl with the garlic, parsley and lemon zest. Scrape out onto a piece of cling film, roll into a sausage and keep in the fridge until needed.
Toss the spiralized celeriac on a large baking tray in 1⁄2 tbsp oil, rosemary and some seasoning then spread out the celeriac, leaving enough room between the ‘fries’ so that they cook evenly. Roast in the oven for 20 mins until tender and crisped.
Heat a large frying pan over a high heat while you season the steaks. Once searing hot add the remaining oil and the steaks. Cook for 2 mins on each side for medium rare, then set aside on a plate to rest.
While the steak is resting, put the kale in a large microwaveable bowl with 50ml water. Cover then cook on high for 3–4 mins, or until wilted. Slice the butter into rounds. Serve on top of the steak and kale alongside the celeriac fries.