BARBECUED RIB-EYE STEAK WITH TOMATO SALAD

This is a dish I’ve used at all our street parties. It’s an easy barbecue recipe and an all-time favourite. Rib-eye is my favourite cut of steak, partly because of the ratio of fat to meat. Cooked like this it will give a medium or medium-rare steak – perfect for me – without turning out tough. You could also use sirloin or rump, or a T-bone if you want a thinner slice.

SERVES 12

4 rib steaks (800g-900g each), bone in, if possible, at room temperature vegetable oil, for rubbing a handful of watercress and rocket salad, to serve sea salt and freshly ground black pepper

FOR THE TOMATO SALAD

2 tsp Dijon mustard

100ml extra virgin olive oil 25ml red wine vinegar

1 garlic clove, peeled

4 ox-heart or beef tomatoes, sliced

1 red onion, thinly sliced a handful of basil, leaves picked

★ Prepare your barbecue so that it’s at the right temperature to cook but not burn the meat. When the coals are white, they are hot enough to use.

★ Gently rub the steaks with a touch of vegetable oil, then season with salt and pepper and chargrill for at least 15 minutes, turning them over and moving them around the grill as needed, until evenly coloured but not burnt.

★ Move the steaks to one side, away from the fiercest heat, so that they do not scorch. Using a skewer or very thin-bladed knife, pierce the steaks and touch the blade to your lips – if it’s hot the steaks are done. Transfer them to a plate, and leave them to rest for 15 minutes, covered loosely with foil.

★ Meanwhile, make the tomato salad. Mix the mustard with the olive oil and vinegar. Then, using a Microplane slicer, slice the garlic very finely. Add it to the mustard, oil and vinegar and stir to combine to a dressing.

★ Mix the tomatoes with the red onion in a bowl, season with salt and pepper, then pour the dressing over the top. Set aside to marinate, until ready to serve.

★ Once the steaks have rested, it’s time to carve them. Remove the meat from the bone (if necessary), and slice against the grain to give about 2cm-thick slices. Divide the tomato salad equally between serving plates and scatter over the basil leaves. Place the sliced steak on top of the tomatoes and garnish with some watercress and rocket.

★ Alternatively, serve the sliced steak and the salad on a large serving platter and allow everyone to help themselves.

★ Preheat the oven to 200C/180C fan/gas 6.

★ Season the chicken pieces all over with salt and pepper then set aside.

★ Heat a touch of oil and the butter in a large pan over a medium heat. When the butter starts to bubble, add the chicken skin-side downwards and sear for 10 minutes, until golden brown and crispy. Remove the chicken from the pan and set aside.

★ Pour a good dash of olive oil into a large roasting dish. Add all the vegetables, including the smashed garlic bulb, season with salt and pepper, and add the rosemary sprigs and lemon quarters. Place the chicken on top.

★ Roast for 50 minutes, until the chicken and vegetables are cooked through, then allow to rest for 10 minutes and finish with the chopped parsley.

★ To serve, take the roasting dish to the table and allow everyone to help themselves.