Steak with rosemary celeriac fries, kale & garlic butter

• celeriac↗½

  (about 350g), peeled, halved, ends trimmed and spiralized into thick noodles, then cut to be the size of fries

• olive oil↗1 tbsp tbsp
• sprigs of rosemary↗2 2

  leaves picked and finely chopped

• sirloin steaks↗2 2

  (about 200g each)

• sliced kale150g 150g
• butter↗30g 30g

  softened at room temperature

• garlic clove↗1 1

  crushed

• handful of parsley↗

  finely chopped

• lemon↗zest of ½

  zest of ½

Step-by-step instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.