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Peppered steak sandwich with spicy carrot chutney and celeriac crisps

Peppered steak sandwich with spicy carrot chutney and celeriac crisps is built on Olive Oil, White Crusty Bread Griddled, Ground Cinnamon, Clear Honey, and Tomato Pur E. Keep it handy for the next time you cook it.

Ingredients

• 1 tbsp
• 2 slice
• 1/2 tsp
• 1 tbsp
• 1 tsp

Method (preview)

1. 1

   Heat a frying pan until smoking hot, add the steak and cook for three minutes on each side, or for a minute longer if you like your steak well-done.

2. 2

   Place a slice of griddled bread onto a serving plate and top with the caramelised onions and steak.

3. 3

   For the chutney, place the grated carrot and vinegar into a small pan and cook for a few minutes, or until the vinegar has reduced to one tablespoonful.

4. 4

   Add the chilli flakes, ground allspice, cinnamon, honey and tomato purée and cook for two minutes, or until the mixture becomes jammy.

5. 5

   Season, to taste, with salt and freshly ground black pepper.

6. 6

   For the crisps, place the vegetable oil into a deep, heavy-based saucepan and heat until a small cube of bread sizzles and turns golden-brown when dropped into it. (CAUTION: hot oil can be dangerous.

7. 7

   Do not leave unattended.).

8. 8

   Carefully drop the celeriac slices into the hot oil and fry for four minutes, or until crisp and golden-brown.

9. 9

   Carefully remove with a slotted spoon and drain on kitchen paper. Scatter with sea salt and serve with the steak sandwich.