Serves 2

20 Minutes

• 1 x 1-inch-thick boneless strip steak (about 12 oz)
• 1 bunch of mixed woody herbs (about 2/3 oz), such as thyme, marjoram, rosemary
• 2-inch piece of ginger
• 1 clove of garlic
• ½ to 1 fresh red chili
• 1 tablespoon reduced-sodium soy sauce
• 1 tablespoon runny honey
• 1 lime
• 1 small bunch of broccolini (6 oz)
• 6 oz asparagus (about 1/3 of a bunch)
• 1 bunch of scallions
• 8 to 12 small radishes (about 31/2 oz)
• 6 oz sugar snap peas
• 2 sprigs of mint

1. Get the steak out of the fridge to come to room temperature. Light the grill (pages 16–19). Make a herb brush by tying the woody herbs to the end of a wooden spoon with a piece of string. Peel and finely grate the ginger and garlic into a large bowl, then finely grate in the chili. Add the soy and honey and squeeze in the lime juice. Set aside.

2. Remove the fat from the steak, discarding the sinew, then thinly slice the fat and add to a small cast-iron frying pan. Put it on the cool zone to render and crisp up. Season the steak all over with sea salt. Place it on the hot zone, turning with tongs to cook gently on all sides, or until gnarly, using the herb brush to baste it with the rendered fat as you go – you’ll need 2 minutes for rare (or until 115°F), 3 minutes for medium-rare (or until 125°F) and 4 minutes for medium (or until 135°F). Transfer to a plate to rest – if you’re using a thermometer, the temperature should go up about 5 degrees as it rests.

3. Trim the broccolini, asparagus and scallions and place on the hot zone along with the radishes. Cook for 5 minutes, or until tender and charred, turning regularly with tongs and transferring to the bowl of dressing once done. Trim the sugar snaps, pile into a metal sieve and place on the medium zone for 2 minutes, tossing occasionally, then add to the bowl, along with the crispy bits of steak fat, if you like. Toss well and transfer to a serving platter.

4. Slice the steaks and arrange on top, drizzling with any resting juices, then pick and sprinkle on the mint leaves, to serve.

Serves 4

25 Minutes

• 16 raw shell-on jumbo shrimp
• 4 oz cured chorizo
• 2 lemons
• 16 padrón peppers or shishito peppers
• 2 cups slivered almonds
• 1 small clove of garlic
• 1 tablespoon sherry vinegar
• ½ a bunch of Italian parsley (about 1/2 oz)
• 1 pinch of smoked paprika, to serve

I’ve embraced some of the key ingredients of ajoblanco, a delicious cold Spanish soup, to create the perfect bed of sauce for these tasty shrimp skewers.

1. Peel the shrimp, leaving the tails on, then run a small sharp knife down the back of each, discarding the vein. Slice the chorizo into generous 1/4-inch-thick rounds, halve and thinly slice 1 of the lemons, and prick the padrón peppers. Load everything up onto 4 long metal skewers, alternating as you go, and being mindful not to pack it all on too tightly.

2. Toast the almonds in a frying pan over a medium-high heat on the stove until lightly golden (or toast in a metal sieve over the hot zone, if you’ve got the grill lit already), then add them to a small blender or food processor. Peel and add the garlic, along with the sherry vinegar and 1 cup of cold water. Season with sea salt and blitz until you have a thick, smooth paste, thinning with extra splashes of cold water, if needed. Spread onto a serving platter.

3. Pound the parsley, stems and all, with a pinch of salt in a mortar and pestle to a fine paste, then finely grate in the zest of the remaining lemon and muddle in 4 tablespoons of extra virgin olive oil.

4. Light the grill (pages 16–19). Cook the skewers on the hot zone for 3 to 4 minutes, or until beautifully charred and cooked through, turning regularly and moving to the medium or cool zone if they’re coloring too quickly. Transfer to the serving platter, drizzle with some parsley oil, squeeze on the remaining lemon juice and finish with a nice dusting of paprika.

Serves 2 as a Main / 4 as a Side

25 Minutes

• 2 large ripe tomatoes
• 2 tablespoons shelled unsalted pistachios
• 2/3 cup ricotta cheese
• 1 lemon
• 1 lb baby zucchini
• 2 sprigs of basil

Singing of summer, this is one of those beautiful dishes that’s at its best when made with bang-in-season zucchini and tomatoes. An utter joy.

1. Light the grill (pages 16–19). Grill the tomatoes whole on the hot zone, lid on, vents open, for 10 minutes, or until blackened and softened. Meanwhile, crush the pistachios in a mortar and pestle or finely chop. Beat the ricotta with half the lemon juice, season to perfection and spread onto a serving platter.

2. Transfer the tomatoes to your board and add the zucchini to the hot zone, halving any larger ones lengthwise. Grill for 12 minutes, or until softened and nicely marked, turning regularly with tongs.

3. Meanwhile, scrape off and discard the bigger bits of blackened skin from the tomatoes. Quarter them and remove the core, then, in a shallow bowl, mash them up with a fork. Squeeze in the remaining lemon juice, add 1 tablespoon of extra virgin olive oil, and season to perfection.

4. Transfer the cooked zucchini straight into the tomato dressing and toss well. Pile them on top of the ricotta, spooning on any excess dressing. Sprinkle with the nuts, tear on the basil leaves, and serve. Great as it is, alongside my classic leg of lamb (page 144), or as part of a bigger spread.

Easy swap: Feel free to use regular zucchini instead – simply quarter them lengthwise before cooking.