Servings: 2 40 g butter300 g braising steak75g smoked pork belly40g pearl onions1½ garlic cloves½ carrot, sliced40g mushrooms225ml red wine, dry1 bay leaf¼ tsp dried thymesalt and ground black pepper Cauliflower mash 400 g cauliflower40 g butter or olive oilsalt and pepper Cut the braising steak into small cubes, about 1-1.5 inches. Place a dutch oven or large heavy-bottomed pot over high heat. Add half of the butter. Sear the beef in batches; do not add it all to the pot at once as this will cool the cooking surface and you won’t get a nice brown finish on your meat. Season generously with salt and pepper. Once all the meat is nicely browned, remove it from the pan and set aside for later. Cut the pork into small pieces and slice the carrots and mushrooms. Add to the already used dutch oven or pot along with the remaining butter and sear over medium-high heat. Once the vegetables and pork have cooked for a couple of minutes, add the seared beef back to the dutch oven. Add wine and seasonings. Stir and bring to a boil. Lower the heat and let simmer for 1.5 hours or until the meat is very tender. Check every now and then and add water if too much liquid has evaporated. Season with salt and pepper to taste. While the stew is simmering, make the mash. Rinse and trim the cauliflower and cut into small pieces or florets. You can use both the stem and the leaves. Boil in lightly salted water for about 5 minutes until the pieces are soft but not mushy. Drain and discard the water. Add butter and use an immersion blender to reach desired consistency. A hand-held electric mixer works as well. Season with salt and pepper to taste.

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.