Prep time:

Cooking time: 1 hour 15 minutes

Total time:

Serves:

0.7kg Piece of Côte de Bœuf – we sourced ours from Ian Chatfield in Tonbridge

500g New Potatoes

100g Asparagus Tips

Bulb of Garlic (one clove crushed)

Truffle Oil and/or Truffle Salt

4tbsp Good Quality Mayonnaise

The Instagram feed and website, Simply Nutritious Delicious, was inspired through Mandy and Anna's shared love of food and the desire to feed their families healthy, home-cooked wholesome meals that are beautifully presented and appealing – yet do not require hours of preparation in the kitchen.

  1. To make the Aioli add one clove of crushed garlic to the mayonnaise and stir thoroughly.
  2. To make the Truffled Potatoes, parboil the potatoes in salted water for 5 minutes.
  3. Drain and steam dry and cut each potato in half lengthways.
  4. Heat up a good glug of olive oil in a roasting tin and add the potatoes, 5 whole cloves of garlic, a few sprigs of rosemary and roast in a hot oven for 45-55 minutes.
  5. Drizzle with Truffle Oil and/or sprinkle with Truffle Salt.
  6. To make the Côte de Bœuf season with lots of salt and pepper and sear in a very hot pan with a small amount of ground nut oil for approximately 3 minutes each side to get a golden crust.
  7. Throw in 4 whole cloves of garlic with the skin on then transfer to an oven at 210oC degrees for 10 minutes.
  8. Rest the meat for 20 mins and carve.
  9. Steam the asparagus for 2 minutes, drain and serve.

  • words:
  • pictures: David Merewether
  • styling: Mandy Simmonds & Anna Stanford

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