· 2 Red Rooster Potatoes, cut into wedges

· 4 tbsp olive oil

· 2 tsp BOHNS Fish Hook

· Cherry tomatoes on the vine

· 4 garlic cloves, skin-on and squashed

· 2 ribeye steaks

· BOHNS Steak Mate, cover both sides of steak

· Knob of butter

· A handful of asparagus

· 40g of shredded or grated parmesan

· 200ml red wine

1. - Bring the steak up to room temperature! This ensures the steak cooks evenly throughout. You can just leave the steaks on a plate on the worktop whilst you are prepping the rest of the meal.

2 - Preheat the oven to 220C/Gas 7.

3 - For the potato wedges, place the wedges in a bowl and add half of the olive oil and Fish Hook. Toss well to coat, then transfer to a roasting tin.

4 - Add tomatoes and garlic in the roasting tin with the potatoes. Roast in the oven for 20-25 minutes, or until the potatoes are golden-brown and tender.

5 - For the asparagus, cut off the woody ends of the asparagus spears. Arrange the asparagus spears on a foiled baking tray and drizzle the remaining olive oil on top. Sprinkle with parmesan cheese and a pinch of salt. Bake for 8-10 minutes, until the cheese begins to brown.

6 - For the steak, rub some oil in and season the meat with BOHNS Steak Mate on both sides of the steak. Heat a pan until smoking and cook the steak for 2 minutes on both sides (for rare), or until cooked to your liking. Add the butter towards the end of cooking and baste the steak with the butter. Remove the steak from the pan and allow to rest on a warm plate for 10 minutes.

7 - For the red wine sauce, pour the wine into the steak pan to deglaze, then bring to the boil and cook for 5-6 minutes.

8 - Serve the steak sliced and fanned out with the wedges, asparagus and tomato stacked up beside it, and the sauce spooned around the edge.