Ribeye, Pak choi, Teriyaki sauce

Take your shallot and peel it, finely slice and add to a pan with a knob of butter in on a low temperature add the pepper corns, cook for 2 minutes, and add your brandy, reduce by half. Add the beef stock and bring to the boil, add the cream, and cook for 3-4minutes. Season.

Chop the ends of the asparagus off and boil in salted water for 1-2minutes, removes and fry in a pan with a touch of butter until lightly coloured.

Fry your chips until nicely golden and crispy, and toss in a drizzle of truffle oil, add your chopped parsley, and serve.