Rib-eye steaks with roasted roots & parsley pesto

• celeriac↗250g g

  peeled and cut into chunks

• carrot↗300g g

  quartered lengthways

• long shallots↗3

  quartered, leaving root intact

• celery↗3

  sticks, halved and sliced lengthways, plus a handful of celery leaves

• olive oil↗2 ½ tbsp 2 ½ tbsp
• rib-eye steaks↗2

  (around 250g/9oz each)

• head red or green chicory1

  broken into leaves, centre quartered

• small bunch parsley↗
• unsalted cashew↗25g g
• small garlic clove↗1
• extra-virgin olive oil↗3 tbsp tbsp

  plus extra if needed

• squeeze of lemon juice
• grated parmesan3 tbsp tbsp

Step-by-step instructions

1. 1

   Heat oven to 220C/200C fan/gas 7. Put all the vegetables, except the chicory and celery leaves, in a large, non-stick roasting tin. Pour over 2 tbsp olive oil and season. Mix everything and spread into a single layer. Bake for around 45 mins, tossing once or twice, until the vegetables are tender and beginning to turn golden.

2. 2

   Meanwhile, make the pesto. Pop the parsley, cashew nuts and garlic in a food processor. Blitz until quite smooth. Stir in the olive oil, lemon juice, Parmesan and some seasoning. Adjust the thickness with a little more olive oil, if you like.

3. 3

   Heat a griddle pan. Rub the steaks with the remaining oil and season. Cook on each side for around 4 mins for medium, or to your liking, adjusting the time depending on the thickness of the steaks. Rest the steaks, covered, for 5 mins.

4. 4

   Toss the chicory and celery leaves together with roasted roots. Serve alongside the steaks and spoon a generous dollop of pesto on top.