Recipe with Cafe 1885

Toasted ciabatta with chargrilled sirloin steak, vine tomatoes, grated horseradish and sweet potato crispsPete Clark travelled across the border from Norfolk to join Johnny and Alesha Gooderham at Snape Maltings. Originally he was working as head chef at the site’s Plough and Sail Inn, but he returned again a year ago to take over the running of Caf� 1885. The caf� is committed to working with local producers through the regular farmers’ market held at the Maltings. One of the most popular dishes is the ploughman’s lunch, made with their own Scotch eggs, local breads, delicious cheeses and homemade chutney. Here Pete reveals the recipe of just one of the dishes from this month’s new menu.IngredientsServes 22 ciabatta1 sweet potato2 vine tomatoes1 bunch of fresh basil1 root of horseradish8oz of roquette for tasting and garnish6oz of sirloin steakVegetable oilOlive oilSea salt and pepperTo prepareTurn on your deep fat fryer at the lowest possible temperature, if you don’t have a fat fryer, then use a wok or a saucepan and fill it half full with vegetable oil or rapeseed oil. Peel the sweet potato as thinly as possible and place them in the hot oil until light brown and crisp. Remove and drain off excess oil on a paper towel tray. Season and leave to one side.

Peel the horseradish root and then grate two teaspoons of horseradish. Then slice the vine tomatoes thinly. Cut the ciabatta bread length-ways, rub some olive oil into the bread and lightly toast under a grill. With the steak seasoned on both sides, rub a little olive oil over the steak and char grill to your taste.

To assemble the dish, place the sweet potato crisps in a ramekin. Then place the vine tomatoes along the ciabatta. Take the rested steak and slice it into thin strips and place on top of the tomatoes, then sprinkle the steak with the grated horseradish. Chop three leaves of basil to sprinkle over the steak.Toss the roquette leaves lightly in olive oil and sprinkle with sea salt flakes, then place the roquette next to the sweet potato crisps. Place the top of the ciabatta on a slight angle over the steak and serve.Get the tasteCaf� 1885Snape MaltingsNear Aldeburgh SuffolkIP17 1SR01728