Wagyu Porterhouse w. Parsnip Puree & Parsnip Crisps

Firstly make sure your steaks are out at room temperature for at least 30 minutes before cooking then start by making the parsnip puree.

Place a pot over medium heat, add the water, milk, butter and a pinch of salt. Bring to the boil. Peel the and chop the parsnips and reserve the peelings for crisps. Add the parsnips to the pan and cook covered until they are tender. Strain off the liquid in a bowl and keep later.

Place the parsnip in a blender and blend until smooth, using some of the liquid to thin the puree if needed. Return to a clean pan and cover to keep warm.

Method 1 deep fryer - Preheat the oven to 100 degrees. Heat oil to 180c - Place peelings in the oil and cook until crisp - They will float to the top when ready - usually only a couple of minutes. Drain, place in a heat proof bowl or tray on paper towel and ad a pinch or 2 of salt - Place in the oven to keep warm.

Method 2 - Oven - Preheat your oven grill to its highest setting. Place peelings in a bowl with a tablespoon of olive oil and a pinch off salt - Toss to coat. Transfer peelings to an oven roasting pan with a wire rack and place under the grill - Keep an eye on these closely to ensure they don't burn and turn as required to make sure they are nice and crispy all over. Once cooked turn the oven from grill to cook mode and adjust the temp down to 100c. Place the tray in the bottom of the oven to keep the crisps warm.

Heat a non stick fry pan over a medium high heat, then add half the butter and a slug of olive oil, add your steaks to the pan and season the top generously with salt.

Add the onion and thyme to the pan then add the remining butter.

As the steak is cooking adjust the heat on the pan if required and keep basting the steak with the butter and thyme from the pan.

To cook medium rare (which we recommend), then around 4 minutes on the side one on a medium high heat, (always basting) before turning and cooking for a further 2.5 minutes (continue to baste) will do the job nicely. Transfer steaks to a plate and cover loosely with foil. Rest your steaks for at least half the time you have cooked them for. Pull the onions apart to form large rings and keep warm.

Reheat your parsnip puree.

Slice steaks across the grain 2cm thick

Spoon puree on to a plate in three areas using a tablespoon - add more or less as required.

Place the steak, inion rings and scatter crips around the plate

Tuck in!