Follow your fancy

In Crave, recipes arranged by flavour, to suit your mood and appetite, Ed Smith features a clever framework of six flavour profiles and 100 recipes. Photography by Sam A Harris.

cook in the oven for a total of 20 minutes – lid or foil on for the first 10 minutes, lid off thereafter. Remove, sprinkle half a teaspoon of flaky salt over the top and leave to cool for up to 10 minutes before adding the pickled walnut quarters and gently mixing them into the shallots.

Shortly before removing the shallots from the oven, begin to cook the bavette or onglet to medium/medium-rare. Cook however you prefer – for what it’s worth, I’d cook the steak a couple of minutes per side in a very hot heavy-bottomed pan, in oil to begin with then, after the first two turns, a load of frothing butter for 2-3 minutes more, until the core is a touch over 50C. Rest for five minutes, then slice into 1cm-wide pieces and season with a lot of flaky salt.

Measure the olive oil into a mixing bowl. Add half a teaspoon of flaky salt and lots of black pepper. Toss in the rocket, daikon and crispy shallots and decant onto a platter or individual plates. Use a slotted spoon to distribute the still-warm shallots and pickled walnuts over the rocket, then arrange the sliced steak on and around.

Finally, stir any cooking and resting juices from the steak pan and add to the remaining syrupy sauce in the shallot pan. There’ll be four to five tablespoons of liquid – whisk in a tablespoon or two of hot water if necessary. Spoon this over the platter and serve with well-salted fries and

a tomato salad.

For the marinade For the sauce: METHOD

Cook the rice according to the packet instructions (or to your preferred method).

Heat the oven to 200C/180C fan. Spread the peanuts out in one layer on a baking sheet and roast until golden (around 15 minutes), transfer to a cold plate and leave to cool.

Combine the marinade ingredients in a bowl, add the prawns, mix and leave to marinate while you prepare the remaining ingredients.

For the sauce, in a small bowl stir the soy sauce into the cornflour to make a paste, then whisk in the remaining liquids and sugar.

Place a wok over a high heat and add the cooking oil. When it’s hot, add the dried