Ingredients

Celeriac: trim the top and bottom off and slice the rough skin off the sides. Cut into horizontal rounds of approx 2cm

Melt 1tbsp butter with 2 tbsp olive oil and season

Make a spice mix of:
1tsp each salt
Brown sugar
Mustard powder
Smoked paprika
Garlic granules
Cinnamon
Plus half tsp cayenne

Brush the steaks with the oil and butter then sprinkle the spice mix evenly on both sides.
Place in a single layer on a lined baking tray and bake at 230c for 30 mins, turning over half way through. For a nice smoky char, use a hot griddle pan to finish off the steaks before serving.

Mushroom Sauce:
1 tsp butter
2 shallots, finely diced
200g chestnut mushrooms, sliced
200g crème fraîche or cream
Heat the butter and add the shallots, frying gently until they are soft and translucent. Add the chestnut mushrooms and a pinch of salt. and cook for 5 mins. When they are cooked, pour in the crème fraîche, bring to a simmer then season with black pepper.

Method

Fries:
100g sweet potatoes
1tsp oil
1/4 tsp each cornflour, garlic granules, smoked paprika

Cut the potatoes into even size fries. Toss in oil and dry mix. Lay evenly on a lined baking tray and bake for 20 mins at 200c. Turn over halfway through and only season when they are cooked. Also let them rest for a couple of minutes after cooking. This will help crispen them up.

Confit tomato:
With a small knife cut out the core and then slice the tomato through the middle. Finely chop garlic and thyme and mix with olive oil. Brush tomatoes with oil mix and place them on top of springs of rosemary on a baking sheet. Roast in the oven for 20-30 mins at 180c

Features more veg
Features more veg
Has a low carbon footprint
Has a low carbon footprint
https://thesra.org/members/food-works-sheffield-formerly-the-real-junk-food-project-sheffield