Elevate your dining experience with this perfect pairing of savoury and sweet.

Mustard rubbed rib-eye steak with mint salsa verde

Serves 4

• 1 rib-eye steak (approx. 900g), at room temperature
• 2 tablespoons dijon mustard
• 1 tablespoon extra-virgin olive oil

Salsa Verde, to serve

Remove the steak from the fridge at least 30 minutes before cooking.                                           Fire up the barbecue to high heat or get a chargrill pan nice and hot on the stove. Using your hands or the back of a spoon, rub the mustard all over the steak.                            Generously season the steak with salt and pepper. Lightly brush the steak with the olive oil before laying it into the pan or onto the barbecue.                                                                    First, lay the steak on its fatty edge for 1–2 minutes to render the fat to cook with. After 3–4 minutes, lay the steak on its side. Depending on the thickness of the rib eye, cook each side for 7–9 minutes until beautifully caramelised and medium rare. Serve with the salsa verde.

Salsa Verde

Makes 2 cups

• 1 garlic clove, peeled
• 2 long green chillies, destemmed
• 1 anchovy fillet
• 1 tablespoon capers, drained and rinsed
• 2 teaspoons dijon mustard
• 1 cup extra-virgin olive oil
• 1 cup white wine vinegar
• 1/4 bunch mint leaves
• 1 bunch parsley stalks and leaves

Place all the ingredients in a blender with a good pinch of salt and pepper and blitz for 10–15 seconds, or until fully combined and vibrantly green.                                                                  Place in a glass jar and serve, or seal and store in the fridge for up to 2 weeks.       

Note: if you have any ageing greens in the fridge, feel free to add these to your salsa. Just add to the blender with the rest of the ingredients and blitz until smooth.

Richard’s Bread ’n’ Butter Pudding

Serves 6

• 3–4 tablespoons unsalted butter, plus extra for greasing
• 6–8 slices of day-old gluten free or sourdough bread, crusts removed
• 2 cups diced peaches (optional)
• 3 large eggs
• 2 cups full-cream milk
• 1/2 cup thick (double) cream, plus extra to serve
• 1/4 cup coconut sugar, plus extra for sprinkling
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• a pinch of salt
• 1/4 cup Baileys Irish Cream
• 1/4 cup Tia Maria

Grease a 23 × 23cm baking dish with a little softened butter. Butter each slice of bread on one side and cut into triangles. Arrange half of the bread triangles, buttered side up, in a single layer in the bottom of the greased baking dish.                                                                           Sprinkle half of the peach (if using) evenly over the bread. Place the remaining buttered bread triangles on top, creating another layer, then add the rest of the peach.                                            In a separate bowl, whisk together the eggs, milk, cream, sugar, vanilla, cinnamon, nutmeg and salt until well combined. Add the Baileys and Tia Maria and whisk again.                         Pour the custard mixture over the bread and fruit, ensuring all the bread is soaked with the custard. Gently press down on the bread with a spoon to help it absorb the custard.        Sprinkle some extra coconut sugar over the top to create a lovely golden crust when baked.

Preheat the oven to 175°C. Cover the dish with foil and leave to stand for 20 minutes before baking in the oven for 30–40 minutes.

After 30 minutes, remove the foil and bake for a further 20–25 minutes, or until the top is golden and the custard is set. Remove from the oven and allow to cool a little. Serve warm with dollops of cream.