Ingredients
For the honey-glazed sweet potato
1 tbsp clear honey
1 tbsp olive oil
½ sweet potato, peeled and sliced into 1cm/½in thick rounds, blanched and drained
For the beef and kale timbale
150g/5½oz rump steak
1 tbsp olive oil
salt and freshly ground black pepper
3 kale leaves, blanched, drained and finely chopped
1 tsp tomato purée
30g/1oz Stilton, crumbled
For the leeks and red wine sauce
6 tbsp red wine
2 baby leeks, trimmed, blanched and drained
1 tbsp clear honey
1 tsp tomato purée
6 tbsp hot chicken stock
Method
1. For the honey-glazed sweet potato, place the honey and oil into a bowl and mix well. Brush the sweet potato pieces with the honey mixture.
2. Heat a griddle pan and cook the sweet potato, turning once, until golden-brown on both sides.
3. For the beef and kale timbale, brush the steak with the oil and season with salt and freshly ground black pepper.
4. Heat a griddle pan and cook the steak for 3-4 minutes on each side, or until cooked to your liking. Leave to rest for a few minutes, then slice into strips.
5. Place the kale into a bowl with the tomato purée and season with salt and freshly ground black pepper.
6. Place a chefs' ring in the centre of a serving plate and press the kale into the base. Top with the Stilton and beef slices. Carefully remove the ring.
7. For the leeks and red wine sauce, place the red wine into a saucepan, bring to the boil and boil until reduced by half.
8. Add the leeks, honey, tomato purée and chicken stock and simmer until reduced by half.
9. To serve, place the honey-glazed sweet potato onto the plate with the timbale and pour over the leeks and red wine sauce.
