Surf ‘n’ turf burger

Makes 2-4 Starters and mains

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Method

If you're making this outdoors, use the half-and-half technique (see below) using a cast-iron frying pan. If you're making this recipe indoors, use a griddle pan and cast-iron frying pan on the hob.

The half-and-half technique:

This is the technique you will probably find yourself using most often, and it's quick and easy to set up. Once you have your coals cooking, lay them out over half of the base of your barbecue, so one half of the base has no coals. This gives you a medium-hot heat available over the coals and a large indirect zone where you can move food to avoid overcooking. You will want the bottom and top vents fully open with this method.

Start by bringing your steaks to room temperature for up to 2 hours before you cook them. You can use this time to prep the beard hair chips (see recipe below).

If cooking outside, prepare your coals for the half-and-half technique. Get your grill up to a medium heat and generously season your steaks with salt and pepper. If you’re cooking indoors, get a griddle pan hot over a medium-high heat.

Lay the meat on the grill or griddle and get cooking. If you’re outdoors, keep them moving – make sure you get that fat dancing – and watch out for fat fires. You want to cook your steaks to medium-rare (around 6-8 minutes, keep turning and moving) – use a cook's digital thermometer to make sure they are perfectly cooked. Then take the steaks off the heat and rest them in a warm place for at least 5 minutes.

While the steaks are resting, get your chips cooking (see recipe, below). At the same time, put a cast-iron frying pan on the grill or over a high heat on the hob and get it red-hot. Throw your butter into the pan, then, just before the butter really starts to burn, throw in the saffron and prawns. Keep them moving so they get a nice colour and look bright and tasty. After 1 minute, add the salt, lemon and thyme leaves. Remove from the heat and rest for a minute while you toast your buns.

Slice the steak. Place a layer of beard hair chips on the bottom bun, followed by slices of steak. Top with those almighty prawns and finally the bun lid, then serve.

Beard hair chips

SERVES 4

You need a Japanese-style mandolin with a fine julienne cutter.

Peel the potatoes and carefully slice them using the fine julienne cutter on the mandolin. When you have got your chips, soak them in cold water for 1 hour.

Pour the oil into a large deep saucepan (or you can use a deep-fat fryer) and set it over a high heat. Once the temperature reaches 180C/350F, you are ready to fry. Drain your chips well on kitchen paper. Deep-fry for a couple of minutes until
golden brown, drain again on clean kitchen paper and season to taste.