Celeriac, pesto and steak

Toast 50g pinenuts in a dry pan and cool. Blend them with 25g basil, 25g sea banana (or double the basil), 1 clove of garlic ,50g grated Parmesan and enough extra virgine olive oil to make a smooth pesto. Taste and season with salt and pepper

Peel 2  waxy potato, cut in 1,5 cm slices and use a round slicer to cut out 3cm rounds, boil them 6 min in salted water and reserve

Peel 1/2 celeriac, cut into chunks and cook them in salted water for 15 mins

Get some garden peas from the freezer and put them in hot water

Put 2 plates in a 70°C oven to warm. Finely slices some fresh mint. Once the peas are unfrozen add the mint and tsp olive oil and put them in the warm oven

Blend the cooked celeriac with 100ml double cream and a pinch of salt

Panfry 200g steak in olive oil and butter and add the potato rounds.

After 4 mins turn the heat down and let the potatoes simmer for a couple more minutes, wrap the meat in tinfoil and move to the warm oven

Start plating with the celeriac, then the pesto.

Cut the meat and add to the plates. Finish with the peas and the potatoes.

(Click here for Harold's original recipe in Dutch)