Fish recipes

Spicy pilchard frikkadels with pearl barley and tomato salsa

30 minutes

Birthday cake

Banana-and-pineapple carrot cake with honeycomb-and-Clemengold icing

1 1⁄2 hours

Cabbage recipes

Turmeric-and-chilli cauli floret pitas with cabbage slaw

15 minutes

Dip recipes

Warm artichoke dip

25 minutes

Sausage recipes

Butternut-and-smoked paprika sausage nacho bowl

15 minutes

Beetroot recipes

Stuffed butternut roast with beetroot quinoa and crunchy chickpeas

30 minutes

Italian recipes

Squid-ink pasta

30 minutes

Italian recipes

Crunchy fennel truffle salad

30 minutes

Citrus recipes

Lemon-braised pork neck with gremolata

4 1⁄2 hours

Chickpea recipes

Chickpea-and-artichoke dip

Italian recipes

Lemon tart with pine-nut brittle

1 hour

Steak recipes

T-bone with parsley-and-walnut salad

10 minutes

T-bone with parsley-and-walnut salad

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 10 minutes

Ingredients

1 T extra virgin olive oil
2 T-bone steaks
sea salt and freshly ground black pepper, to taste
30 walnuts, toasted and roughly chopped
30 g Italian parsley, roughly chopped
12 Kalamata olives, pitted and chopped
5 anchovy fillets, roughly chopped
1 lemon, juiced

Method

Heat the oil in a heavy-based pan over a high heat. Pat dry the steak using kitchen paper, season, then cook for 3 minutes on each side, or until cooked to your liking.

Remove the steak from the heat and rest for 10 minutes before slicing.

Toss the walnuts, parsley, olives and anchovies and dress with olive oil and lemon juice.

Slice the steak, arrange on a serving platter and serve with the parsley salad.

Browse more steak recipes here.

Cook's note: You’ll seldom find a large chunk of meat in Italian restaurants. Instead, they serve ‘tagliata’ – or sliced steak.

Abi’s fireside nori butter

Potato latkes

Preserved lemon sesame cake with cream cheese frosting

Spicy pilchard frikkadels with pearl barley and tomato salsa

Banana-and-pineapple carrot cake with honeycomb-and-Clemengold icing

Turmeric-and-chilli cauli floret pitas with cabbage slaw

Warm artichoke dip

Butternut-and-smoked paprika sausage nacho bowl

Stuffed butternut roast with beetroot quinoa and crunchy chickpeas

Squid-ink pasta

Crunchy fennel truffle salad

Lemon-braised pork neck with gremolata

Chickpea-and-artichoke dip

Lemon tart with pine-nut brittle

T-bone with parsley-and-walnut salad

T-bone with parsley-and-walnut salad

Ingredients

Method