• Take the rib of beef out of the fridge at least an hour before 
• Pre-heat oven to 190deg C
• Put a pan on a medium heat (no oil)
• Add salt to the pan not the beef
• Once the pan is hot add the beef skin side down - cook for 5-8 mins or until brown.
• Turn the beef and cook it on all sides for 5 mins each side and until browned all over
• In total the cooking time on the pan should be 20 mins, place into oven and cook until correct temperature is reached
• Use a meat probe to check on the internal temperature
• Med rare internal temp 46c (medium rare)
• Rest for 20 mins 

Method - Chicken:

• Mix the garlic powder, thyme, onion granules, lemon zest and juice, oil and salt
• Liberally run over the chicken ensuring your working it into the crevice’s and cavity
• Into a baking tray lay the onion, celery and lay the chicken on top
• Place into an oven and bake for 1.2 hours or until it has an internal temperature of 73c

Method - Salad:

• Top and tail the runner beans and slice on an angle
• Chop the basil, chilli together until a fine paste, place into a large bowl and pour in the olive oil and white wine vinegar
• Boil the runner beans for 5 minutes (half way through adding the peas), strain and cool quickly in ice water
• Strain the peas and beans again add to the bowl with the chilli and basil
• Add the seasoning and serve into a bowl, tear over the mozzarella on top adding more black pepper to finish

Method

• Set up the BBQ for indirect cooking around 150deg C
• Remove pork from packaging and dry with paper towel
• Rub the skin with vinegar
• Poke holes on the skin using a small knife
• Lay the salt onto a tray and lay the pork skin side down
• In a food blender place all the rest of ingredients and blend into a smooth paste
• On the meat side of the pork cut small incisions so the marinade can soak into the meat

Method

• Pour over the pork fillet and marinate for 20 minute’s
• Set up the BBQ for some indirect grilling
• Place the pork fillet over the hot coals and cook until 48c internal temperature
• Allow to rest

• For the ratatouille lightly oil the pepper, aubergine slices, courgettes and place directly over hot charcoal
• Cool until soft and charred
• Set aside the tomato’s for the sauce (see below)
• Once cooked and cooled chop the aubergines and courgette into large chunks and place into a bowl
• Peel the pepper and remove the seeds, tear into small pieces and place into the bowl
• Tear the basil leaves and mix that through the vegetables
• For the tomato sauce put all the ingredients into a food blender and blend until smooth

Method

• Heat the oil in a medium sauce pan
• Place in the chicken mince and start to fry
• After 5 minute’s, add the Thai chilli, red onion, garlic, onion cook until fragrant and the vegetables are soft
• Add the soy, oyster sauce, brown sugar, water, green beans and fish sauce
• Cook until all the liquid has reduced and the beans are soft
• Remove from heat and fold through basil and coriander.

Ingredients:

Pork

2x 250g Iberico pork steaks

3g salt  

 Sauce

100g sweet sherry

100 True Foods beef stock

20g unsalted butter

1 clove of sliced garlic

1 tsp fresh Thyme

1 whole shallot, peeled and sliced S

80ml double cream

1tsp salt

1 tsp Pedro Ximenez sherry vinegar

5 sliced spring onions

2 tbsn sultanas, boiled for 2 minute’s and left to soak….

Method:

For the pork

• Set up the BBQ for indirect cooking
• Season the pork steak both side and lay over the hot charcoal
• Cook the pork until 50c internal temperature

 For the sauce

• Melt the butter in a saucepan
• Add the garlic, thyme, shallot to the pan and cook and cook until soft
• Now add the sweet sherry and reduce the liquid down by half
• Add the beef stock and repeat the process as the sherry
• Add the double cream and bring back to the boil for 3 minute’s
• Pass the sauce through a fine strainer
• Add the salt, vinegar, cooked sultana’s and spring onions
• Keep the sauce warm until the pork steaks are ready.