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By: Matthew Burgess, Sous Chef, Gordon Ramsay Maze Grill

Ingredients
Per serving:
280g (10 oz) Sirloin steak
Handful parsnips
Handful carrots
Salt and pepper

Ponzu:
2 oranges
300ml soy sauce
400ml mirin
250 gms caster sugar
300ml water
1 stick cinnamon

Tomato Relish
1¼-1½ hours to make, plus cooling

1kg ripe tomatoes, chopped
450g onions, chopped
2 garlic cloves, finely chopped
2 bramley apples, peeled, cored and roughly chopped
2 tsp mustard seeds
2 cloves
2.5cm piece fresh ginger, grated
300g sultanas
200g light muscarvado sugar

Instructions
The ponzu: Slice and squeeze juice from oranges. Whisk all ingredients together, make sure sugar has dissolved and marinate 1 day before use.

The tomato relish:Put all the ingredients, apart from the vinegar, in a preserving pan or large, deep saucepan. Add half the vinegar and season.

Place the pan over a medium heat. Slowly bring the mixture to a simmer, stirring constantly, until the sugar has dissolved. Simmer for 30-40 minutes, stirring occasionally, until tender.

Stir the vinegar into the chutney. Cook for a further 30 minutes, stirring often, or until thickened. If it’s still runny, simmer for another 10-15 minutes.

Divide the hot chutney between sterilised jars and set aside to cool.
Place a disc of waxed paper directly onto the chutney and seal with airtight lids or Cellophane and elastic bands. Store in a cool, dry place, away from direct sunlight.

Making the dish: Marinate the steak in ponzu for 3 hours. Peel the parsnips and carrots. If necessary, cut out the woody central core. Cut into 5cm/2inch lengths. Keep in a plastic bag in the fridge until ready to cook. Steam or boil the parsnips until not quite tender.

Heat the oven to 200C/400F/Gas 6. Heat the sunflower oil in a roasting tin and toss the parsnips in the hot oil.
Roast the parsnips and carrots for 30-40 minutes until crisp and golden, basting half way through the cooking time.

Grill steak as required, season to taste and serve!





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