Ribeye, Garlic roast potatoes, Asparagus Wild garlic butter

METHOD

1. Wash and peel your potatoes and cut into nice sized squares. Put a tray in the oven and add oil to cover the bottom of the tray. Boil the potato in salted water for around 10minutes or until just tender. Add to the tray with oil in and cook for 10minutes. Turn them over when the time is done and chuck in your smashed garlic rosemary and thyme. Cook for another 10minutes or until golden and crispy.

2. Wash the wild garlic and chop as finely as possible, mix with the butter and season. When the steak is cooked add a nice spoon of the butter and serve. Alternatively, you can roll the butter into a cylinder, refrigerate and slice.
Chop the ends off of the asparagus and blanch in water for 1-2mins.