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1. Preheat the char grill to high heat. Oil the steak, season and seal on one side
2. Cook without turning until moisture starts to appear on the uppermost side of the steak
3. Turn steak and cook on other side until steak is cooked to medium rare
4. Rest in a warm place for 3 - 5minutes and serve

Café d Paris butter (student to halve this recipe and record results) 6 Portion

250g unsalted butter, chopped and softened
4 anchovy fillets
2 Tb baby capers
1 clove garlic, crushed
1 cup parsley chopped
1 Tb Worcestershire sauce
2 Tb tomato paste
½ tsp sea salt flakes
Cracked black pepper

1. Place the butter, anchovies, capers, garlic, parsley, Worcestershire sauce, tomato paste, salt and pepper in a small food processor and process until finely chopped
2. Place the café de Paris butter on a sheet of non-stick baking paper and shape into a log
3. Roll to enclose, twisting the ends to seal
4. Refrigerate for 2 hours or until firm
5. Slice butter into 2mm slices and place on top of grilled beef
Heston Blumenthal's triple cooked chips 2 Portion

250g Maris Piper Potato – peeled and cut into chips (2cm x 2cm x 6 cm)

1. Put the cut chips into a bowl under running water for 5 minutes to wash the starch off.
2. Place 2 litres of cold tap water in a large saucepan and add the potatoes. Place the pan over a medium heat and simmer until the chips are almost falling apart (approximately 20–30 minutes, depending on the potato).
3. Carefully remove the cooked chips and place them on a cooling rack to dry out. Then place the rack in the freezer for at least 1 hour to remove more moisture.
4. Heat a deep-fat fryer or a deep pan no more than half filled with oil (to a depth of around 10 cm) to 130ºC. Fry the chips in small batches until a light crust forms (approximately 5 minutes), remove from the oil and drain on kitchen paper.
5. Put the potatoes on a cooling rack and place in the freezer for at least 1 hour. (At this stage, if you don’t want to cook and serve immediately, the chips can be kept in the fridge for 3 days.)
6. Heat the oil in the deep-fat fryer or deep pan to 180ºC and fry the chips until golden (approximately 7 minutes). Drain and sprinkle with salt.