Ribeye Steak with Orange-Glazed Carrots & Shaved Almonds

Meanwhile, prepare the stock. Slice the carrot into thin rounds and the onion into half rings. Quarter the orange. Heat a clean frying pan over high heat and toast the almonds until golden-brown. Remove from the pan and set aside.

Heat a drizzle of olive oil in the same pan over medium-high heat. Fry the carrots for 8 - 10 minutes, tossing halfway. Deglaze with the soy sauce and the juice of a quarter orange per person. Season to taste with salt and pepper. Allow the glaze to thicken and reduce for 1 - 2 minutes, then take the pan off the heat.

Melt a generous knob of butter in a frying pan over medium-high heat. When the butter is nice and hot, fry the steak and onion for 2 - 4 minutes per side, or longer if preferred (see Tip). Remove from the pan and allow to rest under aluminum foil for at least 3 minutes.

Tip: to add more flavour, add an extra knob of butter to the pan and baste the steak continuously as you fry it.

To the onion, add the stock and the mustard, then bring to a boil and allow to thicken and reduce until serving. Meanwhile, use a peeler or cheese slicer to shave the cucumber into thin ribbons. Mash the sweet potato with a knob of butter, then season to taste with salt and pepper.