- 6 tomatoes, halved and de-seeded
- 3 sprigs thyme, leaves only
- 2 tbsp olive oil
- 250g/9oz butter, softened
- salt and freshly ground black pepper
- 4 T-bone steaks
- salt and freshly ground black pepper
- 1 tbsp olive oil
- 25g/1oz butter
- 3 large baking potatoes, peeled and cut into 1.5cm/½in thick chips
- vegetable oil, for deep frying
- 1 tbsp olive oil
- 25g/1oz butter
- 250g/9oz baby spinach leaves
- salt and freshly ground black pepper
- pinch freshly grated nutmeg, to taste
- Preheat the oven to 180C/355F/Gas 4.
- For the roasted tomato butter, place the tomatoes on a baking sheet, cut-side up, and season with salt and freshly ground black pepper. Sprinkle over the thyme leaves and drizzle with the olive oil.
- Place in the oven and roast for 20 minutes. Turn the oven off and leave the tomatoes in the oven for 4-5 hours, or overnight, until semi-dried but still soft.
- Place the butter into a food processor and blend to soften. Add the roasted tomatoes and pulse until combined. Check the seasoning and add more salt and freshly ground black pepper, if necessary.
- Spoon the tomato butter along a piece of cling film. Wrap the cling film around the butter and roll up tightly to form a sausage shape, twisting at both ends to seal. Place in the fridge for at least an hour, until chilled and firm.
- For the steaks, season the steaks with salt and freshly ground black pepper. Heat a large frying pan until hot, add the oil, butter and the steaks.
- Fry the steaks for 4-5 minutes on both sides, depending on the thickness of the steaks, or until cooked to your liking. Remove from the pan and leave to rest on a warm plate for 5-10 minutes.
- Meanwhile, for the chips, heat a deep fat fryer to 150C. Cook the chips in batches for 2-3 minutes, until softened but not coloured. Remove with a slotted spoon and drain on kitchen paper.
- Increase the temperature of the deep fat fryer to 190C. Return the chips to the fryer, in batches, and cook until golden-brown and cooked through. Remove with a slotted spoon, drain on kitchen paper and season generously with salt and freshly ground black pepper.
- For the spinach, heat a frying pan until hot. Add the butter, oil and spinach and cook until the spinach has wilted. Season, to taste, with salt, freshly ground black pepper and freshly grated nutmeg.
- To serve, divide the chips between each of four serving plates. Spoon the spinach alongside and top with a steak. Unwrap the tomato butter and cut into thick slices. Place a slice on top of each steak and serve immediately.