Rib Eye Steak with Raw Chestnuts, Fondant Potatoes, Rainbow Chard, Pickled Mushrooms and Honey & Thyme Roasted Purple Carrot.

In a saucepan add two parts water to one part white wine vinegar, a hand full of peppercorns, a bay leaf, salt and sugar to taste.
Bring to the boil, take of the heat and leave to infuse for half an hour.
Bring back to the boil then pour over chopped mushrooms (wild if you can get them) - cover and leave to pickle for a few hours.
For the fondant potatoes cut the potatoes into barrel shapes, heat a large amount of butter in a saucepan and on a med heat place your potatoes in the pan.
Leave to cook until the potato end is nicely coloured (do not move them around)- usually around 3-5mins - then flip them over and do the other side.
Finely add a bunch of thyme, a crushed garlic clove and veg stock.
Turn the heat down to a simmer, cover and slow cook until the potatoes are soft.
Roll your carrots in a rapeseed oil and runny honey, then in chopped thyme.
Place in a roasting tray and roast in the oven.
Strip the stems from the rainbow chard and chop into 4/5cm lengths, place in a steamer basket over some slightly salted water.
Place the shredded leaves on top and steam for 10 -12mins.
When cooked drain the water from the pan add a knob of butter and return the stalks to the pan and keep warm.
When the leaves are cool enough to handle squeeze out any excess liquid and return to the pan season and roll in the melted butter.
Always allow a steak to come up to room temperature before cooking and oil & season on both sides before cooking.
Fry the steak in a little oil or butter on both sides until medium rare, place a small knob of butter on top, cover with a little foil and leave some where warm to rest.
When plating up pour any resting juices back over the top of the steak.
Peel your chestnuts, remembering to remove the bitter inner skin and using a mandolin or sharp knife slice finely.
Spread the chestnuts over the top of the steak when serving.