Preheat oven to 200°C/390°F. Cut potatoes into thin, French fry-shaped strips. In a large bowl, toss with olive oil, curry powder, ground nutmeg, and smoked salt. Transfer to a parchment paper-lined baking sheet and bake in preheated oven, turning occasionally, at 200°C/390°F for approx. 25 – 30 min. until crispy and golden.

baking sheet, oven, large bowl, parchment paper, cutting board, knife

600 g potatoes / 2 tbsp olive oil / 1 g curry powder / 0.5 g nutmeg / 1.5 g smoked salt

Pluck leaves from tarragon sprigs and roughly chop. In a small bowl, mix together soft butter and tarragon leaves. Season to taste with salt and pepper.

small bowl

5 g tarragon / 2 tbsp butter / salt / pepper

Place tarragon butter onto a piece of parchment paper. Roll into a log and transfer to the fridge.

parchment paper

Pat steaks dry with kitchen towel. Season to taste with salt and pepper. In a large frying pan, heat olive oil over medium heat and cook steaks for approx. 3 – 4 min. per side. Remove pan from heat and let steaks rest for approx. 3 – 5 min. before serving. In the meantime, cut tomatoes into wedges. In a small bowl, mix together olive oil, vinegar, and Dijon mustard. Season to taste with salt and pepper. In a large bowl, mix together salad dressing, salad, and tomatoes. Serve with French fries and steaks. Enjoy!

large frying pan, cutting board, knife, small bowl

500 g pork steak / 3 tbsp olive oil / 1 tbsp vinegar / 1 tbsp Dijon mustard / 2 tomatoes / 100 g salad / salt / pepper