You are going to need 500g of Maris Piper potatoes, 500g of swede, a couple of 500g pieces of skirt steak, 1 tsp of coriander seeds, cumin and 5 tsps of goose fat. That is it. Simple.
Preheat the oven to 200C/gas mark 6. Then wash, don’t peel your potatoes. Cut them how you would a roast potato. Do the same with your swede and cut into similar size. Pop into a large pot of boiling water then parboil for around 10 minutes. Whilst this is happening crush your coriander seeds and cumin with a pestle and mortar. Pop them in a roasting tin and toast over a moderate heat. Add your goose fat and then throw in your potatoes and swedes. Toss them, no jokes please, until they are coated in the fat and spices then bash them into the oven for 40 minutes. They should be crisp and golden.
Lightly crush 1 tsp of coriander seeds and another of cumin, using a pestle and mortar or spice mill. Put the spices in a roasting tin set over a moderate heat and toast for a minute or two, till fragrant. Add 5 tbsp of goose fat to the roasting tin. When it has melted, drain the potatoes and swedes in a colander then add them to the hot fat. Toss the vegetables to coat with the fat and spices then put them in the oven and roast for about 40 minutes till crisp and golden.
Griddle the steak to your liking. Slice on the diagonal after a 15 min rest and then …. Serve. A perfect restaurant quality meal!