Surf and Turf: Sirloin Steak and 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.

Roast the asparagus in the oven, until tender and slightly crisped, 15-20 mins. Meanwhile, heat a frying 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. Remove the garlic from the oven. Open the garlic parcel carefully and pop the cloves into a bowl (with any oil) Discard the foil. Crush the cloves with a fork until smooth. Add the butter, half the chives, and the lemon zest and mix well with a fork to create your flavoured butter.

When the potatoes have 10 mins left, 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 a minute 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 cooked.

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