John Stone dry-aged tomahawk steaks with sweet potato fritters and avocado dip

Peel and finely grate the sweet potatoes and carrots. Stir together with the flour and egg then season with salt and pepper.

Ingredients

500 g Sweet potatoes, 2 units Carrots, 4 level tbsp Spelt flour (type 630), 1 units Egg (medium)

Preheat the back half of the Tepan stainless steel grill to 180 degrees and set the front half to 150 degrees. Apply a little olive oil to both halves of the grill. Place 1 good tablespoon of the sweet potato mixture onto the back half of the Tepan grill per fritter and slowly cook until golden brown, turning occasionally (A). Move to the front grilling zone to fully cook through. Place on kitchen roll to remove any excess oil.

Rub the tomahawks with plenty of pyramid salt flakes. Set both halves of the Tepan stainless steel grill to 200 degrees and thinly drizzle with groundnut oil. Preheat the oven to 100 degrees. Quickly sear the tomahawks on all sides until golden brown together with the garlic bulb cut crosswise and the rosemary (B). Place on an oven tray, drizzle a little olive oil over the top and cook in the oven until a core temperature of 49 degrees (medium, use a meat thermometer) is reached.

Ingredients

2 units John Stone dry aged tomahawk steaks (approx. 900 g each with bone), 1 units Garlic bulb, 1 sprig Rosemary

Meanwhile, peel the avocados, de-stone and dice the flesh. Peel and finely chop the garlic clove. Place the avocado in a bowl and mash with a fork to create a slightly lumpy dip. Wash and squeeze the lemon then mix the lemon juice and chopped garlic into the dip. Season with a little pepper and pyramid salt flakes to taste.

Ingredients

2 units Avocados, 0.25 clove, tsp Garlic, 0.5 units Lemon

Spoon the avocado dip onto the sweet potato fritters and serve with the tomahawk steak. If you like, this can be cut into thin, slanted slices with a sharp knife. Drizzle with olive oil and season with pepper.