Salt House Ribs

baby ribs, garlic cloves, guindilla’s, fennel seeds, bay leaves, thyme, pomace oil, maldon salt, demerara sugar, fennel seeds, bay leaves, thyme, pomace oil, maldon salt, demerara sugar


  • cut ribs into 1 bone portions
  • blend guindilla’s, fennel seeds, bay, picked thyme, and pomace
  • rub spice mix into ribs ensure evenly coated
  • leave for 24 hrs
  • seal ribs in saute pan ensuring good even colour
  • place ribs in roasting tray with small amt water in bottom
  • cover with foil and cook for 1.5 hrs at 160C
  • remove ribs from oven when meat is tender
  • sprinkle liberally and evenly with sugar and salt
  • return to oven uncovered, increase heat to 180, baste at 5 min intervals
  • cook for 20 mins further

Fillet Steak with Haricot


fillet steak, haricot blanc, spinach, caramalised onions, picos cheese, px dressing, rosemary, garlic, thyme, pomace oil, roasted shallots


  • make rosemary oil by heating pomace to 60c, add rosemary, sliced bulbs of garlic
  • leave for 24 hours
  • blanch spinach for 30 seconds in fast boiling salted water, refresh in ice water
  • squeeze excess moisture from spinach, roughly chop, set aside
  • marinate steak in thyme, garlic and pomace oil for 24 hrs
  • to serve, cook steak to required temp, heat infused pomace oil
  • add haricot beans, caramalised onions, warm for 2 mins
  • place picos on steak and warm shallots in same pan under grill
  • crush bean mix lightly add spinach and px dressing,
  • when cheese is slightly melted, serve with bean mix on centre of small round plate
  • top with the steak, place shallots on top of steak