Method: 

• Allow butter to come to room temperature, then beat until fluffy in a food processor
• Wash, dry and finely chop the herbs
• Then blend salt, pepper, lemon juice and herbs with the butter
• Roll into a sausage shape and wrap in cling film and refrigerate until serving

Method:

• Peel the vegetables, cut carrots and parsley root or parsnip into even batons. Crush the garlic and slice the onions. Crush the lemongrass with the back of a knife
• Mix the lemongrass with the remaining ingredients and marinade the vegetable batons in this mix
• Preheat oven to 180 °C and roast the vegetables for 15 minutes so they are still firm to the bite. Check and adjust seasoning

Method:

• Preheat oven to 120 °C. 
• Heat grill to high heat. Make sure the meat is at room temperature and rub the steaks with sesame oil. Put on the grill until charred grill marks show, about 2 minutes on each side.
• Take steaks off the grill, salt and put into a roasting pan with the butter, garlic, thyme and rosemary, put in the oven and, using a meat thermometer, cook to the desired stage.
• Once cooked, allow to rest in a warm place and baste with the melted butter from the roasting pan just before serving.

Method:

• Peel sweet potato and cut into 1cm batons
• Dust the batons with rice flour
• Deep fry at 170 °C until golden and crispy
• Drain on kitchen paper and season with salt

Method:

• Wash the limes, cut off the ends, cut in half and dip the cut surfaces in the sugar
• Caramelise the limes in a hot frying pan, once nicely browned add the hazelnut butter, allow to bubble up and cover the limes in the butter. Serve warm.
• Snap off the woody ends of the asparagus, drizzle with sesame oil and grill until just cooked.
• Season with salt and herbs and serve.

Serving:

• Arrange the tomahawk steak on a warmed plate
• Add some herb butter to each steak
• Arrange the sweet potato chips, the grilled vegetables, the asparagus and limes
• Decant the roasting juices into a warmed gravy boat.