• 1 cup extra virgin olive oil, plus a little extra for cooking

• 2 anchovies, finely chopped (optional)

• finely grated rind of ½ a lemon

• 1 eschallot, minced

• 3 cloves garlic, minced

• ½ tsp salt, plus extra to season

• ½ tsp dried oregano

• ¼ tsp dried thyme

• ¼ tsp ground turmeric

• ½ tsp smoked paprika

• ¼ tsp ground black pepper

• ½ cup finely shredded parsley

• 4 x 300g rib eye or sirloin steaks

• baby cos lettuce leaves, to serve

• lemon wedges, to serve

Combine the oil, anchovies, lemon rind, eschallot, garlic, salt, oregano, thyme, turmeric, paprika, pepper and parsley in a jar and mix well. Allow to stand for at least 30 minutes, although it will taste better if refrigerated overnight and brought to room temperature before serving.

Season the steaks well with salt and pan-fry them in a little extra virgin olive oil until cooked to your liking. Remove the steaks from the pan and transfer to a warmed plate to rest. Top with a few spoons of the "home sauce" while resting, then serve with the lettuce, lemon wedges, any collected meat juices and some extra sauce.

Adam's tip The more often you flip a steak, the faster it will cook, but that also means it has less time to form a flavourful crust. If you want a more tender steak, flip it frequently, but if you want a more flavourful steak, flip it less often.

Salt and vinegar crispy potatoes

Serves 4

This is a perfect chip flavour for me, and there isn't much you need to do to improve it. You could use fancy vinegars and add other flavours if you like but really, what's the point? If it ain't broke, don't fix it.

• 1kg potatoes, peeled and cut into chunks

• 1 tsp salt

• 1 cup white vinegar, plus extra

• 1 cup vegetable oil

• sea salt, to season

Heat your oven to 220˚C. Place the potatoes in a large saucepan and add the salt and vinegar, then cover with cold water. Place the saucepan over medium heat and bring to the boil, then simmer the potatoes for about 15 minute, until a small sharp knife can be inserted and withdrawn easily. Drain well and return the potatoes to the warm, empty saucepan. Heat over very low heat for a few more minutes to expel excess moisture from the potatoes.

While the potatoes are cooking, place the vegetable oil into a large roasting tray and heat in the oven. Add the potatoes to the oil and stir to coat. Roast for between 45 minutes and an hour, stirring occasionally, until the potatoes are golden brown and crisp. Season well with salt and sprinkle a little extra vinegar over them if you like.