Serves 4

Fire up the BBQ for a delicious celebration of spring produce including beautiful purple sprouting broccoli from Mudwalls Farm and wild garlic from the cornish coastline. 

About the Chef


  • 2 1kg ribeye on the bone or 2 x 8oz Himalayan salt-aged British sirloin steaks
  • 8 Carroll's Heritage pink fir apple potatoes
  • 2 thyme sprigs
  • 2 garlic cloves
  • 2 rosemary sprigs
  • 1 spring cabbage
  • 20 purple sprouting broccoli
  • 250g Estate Dairy salted cultured butter
  • 2 banana shallots
  • 2g cracked black pepper
  • 8 wild garlic leaves
  • 150g white wine
  • 75g white wine vinegar
  • 2 Cacklebean egg yolks


  1. Take the beef out of the fridge a few hours before you need it, as it just makes cooking easier.

  2. Finely dice the banana shallots and place in a small pan along with the black pepper, white wine, and the vinegar, simmer until ½ the liquid has evaporated, leave it to cool for the time being.

  3. Wash and cut the potatoes to 2cm long pieces, place in a thick bottomed pan with a little olive oil and season them. Start to saute gently, when the potatoes start to colour place in the oven at 160°C for 15 minutes. Take 50g of the butter and add to the potatoes along with the garlic, thyme and rosemary then place back in the oven for 10 minutes.

  4. Have the bbq at around 180-200°C and make sure the flames on the bbq have died down before you add the beef or you'll burn them. The ribeye will take 10-12 minutes a side, you’re after a lovely medium-rare 45°C if you have a probe, let it rest for a good 10 minutes after cooking, make sure you reheat it before carving, 60-90 seconds per side should be plenty to get it back up to temperature.

    Alternatively, to cook the sirloin steaks, the exact cooking time will depend on the thickness of the steaks and personal preference. A 3-4cm thick steak cooked from room temperature will take a minute or so on each side with a few minutes in the oven to warm through the middle – the most important thing is to get a good sear on the exterior without overcooking the inside.

  5. For the cabbage, peel the outside leaves off, cut into quarters. Roll in a little olive oil and bbq until lightly charred.

  6. For the broccoli, simply simmer in a little seasoned water until tender.

  7. Fill a pan with 250ml or so of water and bring to the boil, now reduce the heat and allow to simmer very gently.

  8. In a bowl that fits on the pan place the yolks and the cooled juice from the shallots. Keep the shallots and black pepper to one side.

  9. Place the butter in a warm pan and allow it to melt slowly.

  10. Now place the yolks and wine mixture on the simmering pan of water and whisk continuously, this should be done slowly or the eggs will scramble.

  11. The eggs should now be a slightly thicker aerated mix, now take the pan off the heat and start to whisk in the melted butter, do not add the buttermilk from the bottom.

  12. Add the shallots, black pepper mix and the finely diced wild garlic, check the seasoning as it may need a pinch of salt depending on how salty your butter is.

  13. Plate up each element of the dish and enjoy with a full-bodied glass of red wine.



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