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In the same way that mustard or even horseradish mash really works, try mixing a bit of wasabi into your regular mash to give it some extra “Kick”. I have served it here with a jumbo rib eye steak for 2 and lashings of garlic chilli butter. But this recipe works just as well with whichever cut of steak you love to eat.

3 large floury potatoes (I love Maris pipers), peeled and each cut into 6
30g butter
30ml milk
2 teaspoons wasabi paste
sea salt and freshly ground pepper

1 bone thickness rib eye steak, around 600g

for the flavoured butter
150g unsalted butter, at room temperature
2 cloves garlic, peeled and finely grated
1 red chilli, finely chopped
a handful coriander, finely chopped
sea salt and freshly ground black pepper

To make the flavoured butter, mash together the butter, garlic, chilli, coriander, sea salt and pepper. If you want to do this well in advance you can roll it into a sausage shape on some cling film and keep it in the fridge.

Put the potatoes into a saucepan and cover with cold water and a teaspoon of sea salt. Bring to the boil for 12 - 15 minutes or until they are tender and starting to break up. Drain then put back to the saucepan and mash, (preferably with a potato ricer).

Add the 30g of plain butter, milk, wasabi and salt and pepper and mix until smooth.

Heat a griddle pan on high until its almost smoking. Rub the steak with olive oil then scatter generously with sea salt and freshly ground black pepper. Lay the steak on the griddle and grill for 7 minutes on each side for a perfect medium rare. Cover with the butter then leave the steak to rest for 10 minutes before serving.

Slice the steak, then serve some slices with a spoonful of mash and slices of the flavoured butter.