Servings: 2 225g broccoli½ whole garlic150g cherry tomatoes1½ tbsp olive oil½ tbsp dried thyme or dried oregano or dried basil325g ribeye steakssalt and pepper Anchovy butter 15 g anchovies75g butter, at room temperature½ tbsp lemon juicesalt and pepper Make the anchovy butter. Finely chop the anchovy fillets and mix them with butter (at room temperature), lemon juice, salt and pepper. Set aside. Preheat you oven to 450°F (225°C) and make sure your meat is out of the fridge in order to get to room temperature before cooking it. Separate the garlic into cloves but don’t peel them. Cut the broccoli into florets. You can include them stem as well, just peel off any rough parts and slice it. Grease a large roasting pan and place all the vegetables in a single layer. Season and drizzle olive oil on top. Give it a stir to coat and then place the roasting pan in the oven for 15 minutes. Brush the meat with olive oil and season with salt and pepper. Fry quickly on high heat in a frying pan. At this point, you’re only looking to give the meat a nice seared surface. Remove the pan from the oven and make room for the meat amongst the vegetables. Lower the heat to 400°F (200°C) and place the pan back in the oven for a few minutes up to 10 or 15, depending on how you like your meat – rare, medium or well-done. Remove from the oven and place a dollop of anchovy butter on each piece of meat. Serve straight away. Tip! You can make this dish with pork shoulder, chicken or fish. Adjust the time in the oven accordingly. This dish pairs perfectly with a crisp, cool salad.

Servings: 2 150g Romaine lettuce75g cherry tomatoes1 avocado2 tbsp fresh coriander½ yellow onion½ green bell pepper325g boneless chicken thighs40g buttersalt and pepper1 tbsp Tex-Mex seasoning75g cheddar cheese, shredded125 ml sour cream (optional) Prepare the toppings. Tear the lettuce, chop tomatoes, dice avocados, and clean and chop the cilantro. Set aside. Slice onion and pepper fairly thin. On a separate cutting board, cut the chicken into thin strips. Fry the chicken in butter in a large skillet over medium-high heat. Salt and pepper to taste. When the chicken is almost cooked through, add onion, pepper, and Tex-Mex seasoning. Lower the heat and continue to fry while stirring for a couple of minutes until the chicken is thoroughly cooked and the vegetables have softened just a bit. Place lettuce in a bowl and add the chicken mixture. Add shredded cheese, diced avocado, chopped tomatoes, and fresh cilantro. Tip! A spoonful of your favourite salsa can be a nice addition. Also, feel free to substitute guacamole for the avocado in this fajita bowl.