Dijon, Pepper & Rosemary Butter

Serves 4 

Cooking Time (incl prep) 15 mins

Ingredients

• 100g unsalted butter softened
• 2 garlic cloves crushed
• 1 tsp Dijon mustard
• 1 tsp Worcestershire sauce
• 20g rosemary stalks removed and sprigs finely chopped
• 1 tsp cracked black pepper
• 2 tbsp parmesan cheese finely grated

Method

1. Start by combining all ingredients in a bowl until thoroughly mixed.       
2. Lay a large square of clingfilm on a flat surface. Shape your butter into a log shape and place towards one end of your clingfilm.
3. Tightly roll and wrap your butter in the clingfilm, use string to tie the sides and create a sausage shape before popping in the fridge to chill and harden for 1-2 hours.
4. Remove from the fridge once hardened, cut into disks, and use to crown your Father’s Day steak for a little added indulgence!

Roast Garlic & Olive Oil Mash                                     

Serves 4

Cooking Time (incl prep) 45 mins

Ingredients

• 1 whole garlic bulb
• 900g potatoes peeled and chopped into medium, even chunks (King Edwards or Maris Piper)
• 50g butter
• 75ml extra virgin olive oil

Method

1. Boil a kettle of water and pre-heat oven to 180C/160C fan/gas 4. Once heated, pop your whole garlic bulb into the oven for 25-30 mins.
2. Whilst you wait, add your potatoes to a large, deep pan, pour over so fully covered in boiling water, add a pinch of salt and cover and simmer over a medium heat for 20 mins. Check they are done by poking a potato with a fork - it should slip off the fork and be soft inside.
3. Once your potatoes are ready, drain and return to the pan before adding your butter and half the oil and mashing with a potato masher until lump-free and smooth. Once smooth, use a spoon to whip in and incorporate the rest of the oil.
4. Remove your garlic from the oven (careful it will be hot) and use the back of a knife to carefully squeeze out all of the roast garlic from its skin. Mush the garlic with a fork into a smooth paste before adding to your potatoes and mixing until combined.
5. Season your mash with salt and cracked black pepper, stir, taste and serve as a decadent side to your Father’s Day steak dinner.

Caesar Salad Wedge

Serves 4

Cooking Time (incl prep) 5 mins (no cooking involved)

Ingredients

• 2 little gem lettuce
• 2 shallots 
• 1 tbsp capers
• Small handful pre-made croutons 
• 50g Parmesan 
• 6 tbsp Caesar dressing (1 1/2 tbsp per portion)

Method

1. No need to turn on the oven with this quick, no-cook scrumptious side. Start by cutting each baby gem vertically in half and serve across 4 dinner plates.
2. Finely slice your shallots into rings and split evenly across the top of each baby gem wedge before evenly sprinkling each with capers.
3. Use a rolling pin to roughly crush your croutons and then sprinkle across your wedges before using a fine grater to grate a generous amount of Parmesan onto each wedge.
4. Finish with a drizzle of Caesar and a crack of black pepper for the perfect Italian-American inspired side and accompaniment to spruce up your steak.