First home, fi rst meal

FIRST HOME, FIRST MEAL

Dine in style with this delicious recipe for Cote de Boeuf with tomato and onion salad, created by Nick Beardshaw, Head Chef at Kerridge’s Bar & Grill. Perfect for a special occasion or with friends and family to celebrate moving into your first new home

HIMALAYAN SALT AGED COTE DE BOEUF WITH HERITAGE TOMATO AND ROASTED ONION SALAD

INGREDIENTS (Serves 2)

 1 x 900g Himalayan

Salt Aged Cote de

Boeuf (remove from fridge 2 hours before cooking). Cote de Boeuf is undoubtedly the king of beef cuts, but if you are looking for a more affordable alternative then rump or bavette will work just as well.  250g Heritage tomatoes, mixed varieties and colours  2 medium red onions  3 spring onions  10g chives  Pinch of onion seeds  Cracked black pepper  Piece of left-over sourdough  1 bunch of organic watercress  2 cloves garlic  Sprig of thyme and rosemary  200g tallow (beef fat)  25g butter  50ml aged balsamic vinegar  100ml extra virgin olive oil  Maldon salt for seasoning METHOD 1 Preheat oven to 180C (fan)/ 200C and melt 100g of the beef fat. 2 Cut the red onions into wedges through the root, toss the wedges with half of the melted beef fat. Spread them on a baking tray, season with salt and bake for 20 minutes. 3 Break the sourdough into bitesize pieces and toss in the remaining melted beef fat. 4 Lay them out on a baking tray and season with salt. Bake for 12 minutes or until they are golden and crispy. 5 Once the onions and the croutons are cooked, allow them to cool to room temperature. 6 Chop the tomatoes into nice robust chunks and put into a mixing bowl. 7 Finely slice the chives and spring onions and place them in the bowl with the tomatoes. 8 To cook the beef put the remaining tallow into a frying pan on a high heat. 9 Once sizzling, generously season the beef with salt on both sides and place into the pan. 10 Colour for around two minutes on each side or until a really deep colour is achieved. 11 Add the butter and baste the beef continuously for another 2 minutes. 12 Add the garlic, thyme and rosemary and place the whole pan into the oven for around 4 minutes. 13 Remove the pan after 4 minutes and turn the beef. Return to the oven for a further 4 minutes. 14 This will be medium rare, so

continue to cook for longer depending on how you like your beef cooked. 15 Once ready, remove the beef from the oven, take out of the pan and leave in a warm place to rest for around 15 minutes.

This gently nishes the cooking and allows the juice to be reabsorbed by the meat. 16 Add the roasted onions, croutons, watercress, and onion seeds to the bowl. 17 When ready to serve, dress the salad with Maldon salt, balsamic and olive oil, tossing it gently until it is evenly dressed and the ingredients are uniformly distributed throughout. 18 Slice the beef into ½ centimetre slices and lay out on a sharing platter. Sprinkle with Maldon salt and cracked black pepper.

Born in Somerset, Nick started his hospitality career, as so many before him, sweeping oors and pot washing in his local village pub. After his A-levels, he travelled to New Zealand and returned to work at Michelinstarred restaurant The Castle in Taunton under Richard Guest. After two years he was promoted to Chef de Partie.

Nick then joined Daniel Clifford at the two-Michelin-starred Midsummer House as Chef de Partie for one year before settling at The Hand & Flowers where he was promoted to Senior Sous Chef after just six months. Nick then opened The Coach, Tom Kerridge’s sister pub in Marlow, which won a Michelin star in October 2017 with Nick as the Head Chef. Seeking new challenges, Nick opened Kerridge’s Bar & Grill at Corinthia London in 2018 which launched to rave reviews including "This place is boss" from Giles Coran.

Nick’s rst TV appearance came in 2021 on Great British Menu where he made it to the judge’s chamber enjoying two 9/10s from judges Angela Hartnett and Richard Corrigan who gave his "Comet C" dessert, which paid tribute to Cornish scientist Caroline Herschel, a 10/10.

Nick describes his style as robust, no-frills cooking using only the very best ingredients he can nd. When not in the kitchen, he enjoys spending time with his wife and his two young daughters, and eating out.