Steak Grrr...

I know it's a little too early for BBQ season (although I have known my friends Dad stand over the BBQ and under an umbrella in November) but this perfect cut of steak definitely needs a bit of of the charcoal treatment. Served simply with buttery mushrooms, roasted tomatoes and a peppery wholegrain mustard. I'm salivating.

 

Buy this

•  12 fresh langoustines  •  2 cloves of garlic, chopped
•  2 red chillies  •  2 tbsp olive oil  •  1/2 lemon
•  100g butter  •  3/4 rosemary stalks
•  Finger bowl with lemon & water on the side

Do this

Pre-heat oven to 180C/350F/Gas Mark 4
(or stoke the BBQ)

Heat a roasting tray, add the oil and then the langoustines. Cook in the oven for 4 to 5 minutes. Alternatively, place on the BBQ, turning every so often. Remove from the oven/BBQ and rest for a couple of minutes.

Meanwhile, melt the butter in a saucepan, add the garlic, rosemary stalks and chillies (whole). 
Place the langoustines in a serving dish and pour over the garlic and rosemary butter. Squeeze on a bit of lemon and serve with warm fresh bread.
thismonthsslove

This month I am loving Thyme Honey from Carpo. Fresh from the greek island of Kalymnos the bees feast on pollen from the local thyme crops and then make this delicious, delicately flavoured honey. Clever bees.

http://www.carpolondon.co.uk/
Food Fact:
It takes 12 bees over their lifetime (of 6 weeks) to produce one teaspoon of honey.

Treasure Hunt:

I'm always on the look out for new props to make the shoot flow easily and for my clients products to look authentic and unique.  Here's a few of my latest finds. I keep my props in a huge french antique cupboard called Wendy.