Steak & Eggs by Alex Szrok

Place the peeled and cut fries into a large bowl and rinse thoroughly under running cold water to remove excess starch. Fill a large pan with 2L of water, add the salt and place on a low heat until the salt has dissolved. Add the fries and bring to a gentle boil. Cook until tender, around 5 minutes. Gently lift the fries out onto a wire rack and allow to cool for 10 minutes.

Heat a deep fat fryer to 170°C. Fry the fries in batches for around 2 minutes until just turning a light golden colour and developing a slight crust. Allow to cool on a rack then transfer to a lidded container and freeze overnight.

When ready to serve, re-heat the deep fat fryer to 170°C. Fry the fries in batches for 4-5 minutes. Remove, drain and season with a pinch of salt. Serve immediately.

Meanwhile, preheat oven to 180°C. Place a heavy oven safe pan on a medium heat. Place the steak in the pan on the side with the fat and allow to render for 8-10 minutes, then turn the heat up a little and lay the steak down, season the top side generously with salt.

Cook for 4-5 minutes to develop a well browned bark, repeat this process on all sides of the steak then add the garlic and thyme, baste in its own fat (add a little butter if there’s not lots). Place into the oven for 5- 10 minutes, depending on the shape and thickness of your steak. Allow 10 minutes to rest then carve the steak off the bone and cut into slices serve with fried eggs.

In a large sauté pan on a high heat add the anchovies and garlic, stir and mash with a wooden spoon for around 1 minute, add the cabbage and fry until the cabbage is just wilting, add the hot sauce and butter, season to taste.