“This dish is ideal for using the roast beef trimmings left over after a great Sunday lunch, alternatively use a ribeye steak, but make sure you cut it into thin strips.” Serves 4 Preparation time: 5-6 minutes Cooking time: 6-8 minutes Ingredients 1 x large head Iceberg lettuce 200g x beef (Sunday roast trimmings or thinly cut ribeye) 2 x cloves garlic, crushed 50ml x groundnut oil ½ x tsp chilli flakes (or 1 x chilli, medium heat) 1 x tsp freshly chopped coriander Squeeze of Lime Salt and Pepper to taste
Method 1) Pull off outer leaves of Iceberg and discard 2) Heat the oil in a frying pan over a medium/high heat 3) Put the garlic, beef and chilli into a pan 4) Fry for 1-2 minutes (if using raw meat a little longer) 5) Squeeze over the lime and sprinkle with coriander 6) Cut the iceberg into wedges approx. 3cm thick at the base 7) To serve, arrange the wedges onto a plate and pour the meat over the top Recipe by Johnnie Mountain, TV chef and owner of the newly opened English Pig restaurant.