Rump Steak with Home-made Oven-baked Garlic Chips


 

Ingredients (serves 4)

 

Method

Preheat the oven to 200 degrees Celsius. Leaving the skin on, cut the potatoes into thick chips. Dry the potatoes well on kitchen paper, then coat them in a bowl with the olive oil before scattering them over a large baking tray. Bake for 25 minutes, turn them over and scatter with the garlic slices. Continue to cook for a further 20-25 minutes until crisp and golden brown. Season with salt before serving. Once the chips have reached their last 10 minutes of cooking, heat a ridged griddle pan or frying pan until smoking. Brush the steaks with olive oil, seasoning on one side only with salt and pepper. Fry the steaks, seasoned-side down, for 2-3 minutes before seasoning again, turning, and frying for a further 2-3 minutes for medium rare. Remove the steaks from the pan and allow to rest for a few minutes before serving with the garlic chips.


 

Lavender Shortbread


 

Ingredients


 


 

Method

Dice the butter and put it into a mixing bowl to soften. Sift the flour on top with the sugar and pinch of salt. Rub together gently and form into a ball. Lightly flour the work surface, then roll out the shortbread mixture until it is about 5mm thick. Prick all over the surface with a fork. Carefully lift onto a greased and floured baking tray and rest in the fridge for 30 minutes. Pre-heat the oven to 180 degrees Celsius. Dust the shortbread with a little sugar before baking. Bake for 20 minutes, or until golden brown and firm to the touch. Leave until completely cooled before removing from the baking tray.