Surf and Turf: Sirloin Steak & King Prawns

Peel the garlic cloves, pop into a square of foil, drizzle with oil then scrunch up to make a parcel. Place on the tray alongside the wedges and roast until soft, 10-12 mins. Meanwhile, zest and halve the lemon. Finely chop the chives (or use scissors if it's easier). Trim the bottom 2cm off of the asparagus and discard. Pop the asparagus onto a baking tray, drizzle with oil and season with salt and pepper.

Heat a frying pan on high heat (no oil). When hot, add the lemon, cut-side down and cook until the flesh is caramelised and charred, 2-3 mins. Remove from the pan and set aside. Once roasted, remove the garlic from the foil and add to a bowl. Mash with a fork until smooth. Add the butter, lemon zest and half the chives, then mix well to create your flavoured butter.

When the potatoes have 10 mins left, pop the asparagus on the middle shelf to roast until tender, 8-10 mins. Heat a drizzle of oil in a frying pan on high heat. Season the steaks with salt and pepper. When the oil is hot, lay the steaks in the pan and brown for 1 min on each side. Lower the heat slightly and cook for another 1-2 mins on each side for medium-rare. TIP: Cook for 1-2 mins more if you like it more cooked. IMPORTANT: Wash your hands after handling raw meat. The steak is safe to eat when the outside is browned.

Transfer the steaks to a plate and wrap loosely in foil to rest. Return the pan to medium-high heat with a drizzle of oil if the pan is dry. When hot, add the prawns and stir-fry for 3-4 mins. IMPORTANT: Wash your hands after handling raw prawns. The prawns are cooked when pink on the outside and opaque in the middle. Once cooked, remove the pan from the heat and add theflavoured butter to the pan. Use a spoon to coat the prawns in the butter.