Miso steak and chilli chips - Serves 4
Don't brush the miso paste over the steaks too early on as it will burn the meat. Bring steaks to room temperature before cooking - 30 minutes out of the fridge is about right.A tip from
Miso paste makes these ribeye steaks by Jean-Christophe Novelli a classic dinner with an Asian twist
Preheat the oven to 220°C, 200°C fan, gas mark 7. Put a baking tray in the oven to heat up. Mix the potato wedges with 1 tablespoon of the rapeseed oil and the chillies, thyme, garlic and cornflour. Season with freshly ground black pepper then toss everything together so the wedges are coated. Pour onto the preheated baking tray and cook in the oven for 15 minutes.
Meanwhile, heat a nonstick griddle pan over a high heat and cook the steaks for 1½ minutes each side for rare, or 2 minutes each side for a medium steak. Brush the miso paste and honey over the steaks while they are cooking to caramelise them. Remove from the pan and let rest for 5 minutes before serving.
Put the watercress, cucumber, radishes, spring onions, mint, basil and tarragon in a serving bowl.
In a smaller bowl, make the dressing by whisking together the sherry vinegar with the remaining oil and the palm sugar. Pour the dressing over the salad and serve with the wedges and salad.