Tomahawk steak & bbq potato mash

SERVES 4 READY IN 1 HR, PLUS RESTING TIME

FOR THE POTATOES ● 6-8 floury potatoes ● 2 onions ● 50g butter ● 2tbsp potato & vegetable spice mix (see below) 6 sprigs flat-leaf parsley FOR THE POTATO & VEGETABLE SPICE MIX (makes about 3tbsp) ● 1tbsp fine sea salt ● 1/2tsp white sugar ● 1/2tsp curry powder 1tbsp sweet paprika ●1tsp onion powder ● 1/2tsp dried lemon peel 1tsp dried parsley FOR THE STEAK ● 1 tomahawk steak (1–1.5kg and 3–4cm thick) 1-2tbsp oil for rubbing ● 1tbsp coarse sea salt 2tbsp chopped mixed herbs (such as rosemary, thyme, sage)

YOU WILL NEED A cast iron griddle

1 Prepare the grill for a medium indirect heat (180-200C). Scrub the potatoes under cold running water and pat dry. Place the potatoes on the grill over an indirect heat, close the lid and cook for about 40 mins until soft. About 15 mins before the potatoes have finished cooking, add the unpeeled onions over an indirect heat, close the lid and cook until soft.

2 Meanwhile, pat the steak dry, rub it all over with oil and coarse sea salt. Cover with baking parchment and leave at room temperature for about 25 mins.

3 Remove the cooked potatoes and onions from the barbecue. Prepare the grill for a high direct heat (220-240C).

Put the steak over a direct heat, close the lid and grill for 2-3 mins on each side. Then transfer to a medium indirect heat (180-200C), close the lid and continue cooking for 12-14 mins.

4 Meanwhile, combine the ingredients for the potato and vegetable spice mix. Cut the warm potatoes in half and spoon the flesh onto a cast iron griddle. Halve and peel the onions and cut them into strips. Mix the butter, onions and 2tbsp spice mix with the potatoes. About 10 mins before the steaks have finished cooking, put the potatoes over an indirect heat, close the lid and leave them to warm, crushing occasionally with a wooden spoon.

5 Take the steak and griddle off the grill. Place the steak on a chopping board and scatter over the herbs, then leave to rest for 6-8 mins. Detach the steak meat from the bone and cut it across the grain into 1cm thick slices. Season the cut surfaces with sea salt flakes and pepper to taste. Sprinkle the potato mash with chopped parsley. Serve with the potato mash.