Surf & Turf

Recipes & food styling Fiona Smith / Photography Aaron McLean / Styling Fiona Lascelles

	100g unsalted butter, softened
	2 tablespoons seaweed, powder or flakes*
	1⁄2 teaspoon dashi stock powder
	700g/ 4 medium floury potatoes, peeled and cut into large pieces
	3⁄4 cup milk
	1 can butter beans, drained
	1 x 250g (about) steak, I used aged scotch
	2 tablespoons olive oil
	200g asparagus
	8 spring onions, trimmed
	4 baby cos hearts, halved

1.	Whip the butter until light and fluffy then whip in the seaweed and dashi stock powder.
2.	Scrape onto a piece of baking paper or plastic wrap and form into a log.
3.	Roll up and refrigerate until needed.
4.	Boil the potatoes until cooked through. Drain and leave in the colander for 5 minutes to let the steam escape and potatoes dry off.
5.	In a saucepan, heat the milk and the butter beans until just before the boil, then gently mash using a potato masher.
6.	Add the potatoes and salt to taste and mash in.
7.	Heat the barbecue to hot.
8.	Rub the steak with a little oil, salt and pepper and cook for 3 minutes each side for medium rare (this will vary depending on the thickness of your steak).
9.	Leave to rest on a plate while you cook the vegetables.
10.	Toss the asparagus, spring onions and cos hearts with the remaining oil.
11.	Grill on the barbecue for about 3 minutes until tender.
12.	Cut half the butter into four rounds and put the other half in a small saucepan and melt.
13.	Divide the potato between four warm plates, top with the vegetables.
14.	Thinly slice the steak and arrange on top and finish off with a piece of seaweed butter each then drizzle with the melted butter.