This recipe is based on the southern Japanese dish tataki, which means 'hit into pieces'. Serve with our spicy soy dressing and wasabi-laced soured cream for an extra hit of heat
- 400g whole piece of sirloin, trimmed of excess fat
- 1 tbsp sunflower oil
- thumb-sized piece ginger, finely grated
- ¼ cucumber, peeled and cut into matchsticks
- small handful mustard cress
- 2 tsp toasted sesame seeds
- cooked sticky rice, to serve (optional)
- 4 tbsp soy sauce
- juice 1 lime
- large pinch of chilli flakes
- small pinch of white sugar
- 1 tbsp wasabi
- 5 tbsp soured cream
MethodHeat a heavy frying pan and sear the beef on all sides for about 8 mins in total for very rare, 10 mins for rare and 12 mins for medium-rare. Remove from the pan and set aside.
- 2kg boneless beef sirloin
- 2 tsp Chinese five-spice powder
- 1 tsp caster sugar
- 2 tbsp vegetable oil
- handful coriander
- 300ml chicken stock
- 1 garlic clove, sliced
- 3cm piece fresh root ginger, thinly sliced
- 100ml oyster sauce
- 3 spring onions, sliced
- Score the fat on the beef in a criss-cross pattern. Mix together the five-spice and sugar, then season really well with salt and pepper. Rub all over the beef, then leave to marinate, preferably overnight.
- Heat oven to 200C/fan 180C/gas 6. When ready to cook, rub the oil all over the meat. Heat a griddle pan or, if the weather is good, a barbecue. You’ll need to leave the griddle pan for 10-15 mins to make sure it gets really hot. Place the meat, fat-side down, on the griddle and leave to cook for 5-10 mins until the fat starts to melt (the kitchen will probably get quite smoky so make sure you have an extractor fan turned on). Turn the meat over and cook for 5 mins more until it is well browned all over.
- Place in a roasting tin, then cook in the oven for 30 mins for rare (15-20 mins more for medium, or 30-40 mins more for well done). Cover and leave to rest for 15 mins.
- To make the sauce, trim the stalks from the coriander and place them in a pan along with the stock, garlic, ginger, oyster sauce and the white part of the spring onion. Bring to the boil, then leave to simmer and infuse for 10 mins. Strain, then chop the coriander leaves and place in the sauce along with the green spring onion slices to serve.
- knob of butter
- 1 small shallot, finely chopped
- 50g lardons or 2 smoked streaky bacon rashers, finely sliced
- 100ml white wine
- 1 large waxy potato, cut into small chunks
- 100g clams
- 100g sweetcorn
- 50ml double cream
- 1 tbsp vegetable oil
- 2 x 150g thick-cut cod fillets from a sustainable source
- chives, finely chopped
- Melt the butter in a pan. Cook the shallot and lardons or bacon for about 5 mins until softened. Add the wine, potato and 50ml water. Cover, then cook for 10 mins, stirring often, until nearly softened. Tip in the clams, cover, then cook for 5 mins until they have opened – discard any that don’t. Stir through the sweetcorn and cream, and keep warm.
- Heat a non-stick frying pan until smoking. Add the oil, swirl it around, then put the fillets in, skin-side down. Season, then cook for 3-5 mins until the skin is crisp. Carefully turn over, then cook for 2 mins more until just cooked through. Spoon the creamy potato mixture into 2 shallow bowls. Place a cod fillet in each and sprinkle with chives.
- 140g baby carrot, washed
- 50g butter
- 300-350g/11oz-12oz sirloin steak
- 75g soft butter
- 1 tbsp anchovy (from a sustainable source), chopped
- 1 tbsp capers, drained and chopped
- 1 shallot, chopped
- 2 tbsp smoked paprika
- 2 large baking potatoes, peeled and chopped
- 2 tbsp butter
- 75ml double cream
- bunch parsley, roughly chopped
- 3 shallots, sliced
- 3 tbsp olive oil
- 2 tbsp red wine vinegar
- 1 tsp Dijon mustard
- First make the spiced butter. Mash the ingredients together with pepper. Form into a sausage shape between layers of cling film, twist ends closed and chill until firm. You can do this up to 3 days before or keep chilled or frozen for 1 month.
- For the mash, cook the potatoes in boiling salted water until tender, about 15 mins. Drain, then steam dry in the colander for a few mins. Mash with butter and cream, season and keep warm.
- Heat oven to 200C/180C fan/gas 6. Toss the carrots with 25g of the butter and seasoning in a roasting tray. Roast for 15-20 mins, until tender. Heat the rest of the butter in an ovenproof pan and brown the sirloin for 2 mins each side. Transfer to the oven and cook for 10 mins, for medium-rare and 15 mins for well-done. Rest for 5 mins before serving.
- To make the salad, toss the parsley and shallots with oil, vinegar, mustard and seasoning. Slice the steak and serve with the mash, carrots and salad, and two slices of spiced butter on top.