Hungrier Jemma Strikes Again

My adoring sister, Hungrier Jemma, kindly drove up to Chi at the weekend to pick me up and bring me back to Luton. Now, for a 4 hour plus drive there and back in total, that's quite a generous offer of a lift. I mean, it wasn't exactly on her way to the supermarket was it? I won't bore you with the details now of why she did this pick-up (it was food-related actually, so will blog about that tomorrow!) but needless to say, I had to offer her something back in return...

So what better then to offer my sister a good lunch to feast on? Plus, a good excuse for me to try out a new recipe! It was a good plan anyway because as soon as she arrived (with a large bucket of rice I must say), she wandered into my kitchen, eyes roaming around in curiosity. I told her that lunch would be ready in about 20 minutes, after which she declared that she hadn't even had any breakfast yet. Oh no, even-Hungrier Jemma alert!

A few mouthfuls of granola kept her quiet for a while but I had to take the packet away from her after a while, for fear of letting her get too full to enjoy my lovely lunch:

What's intriguing about this recipe is that the mash is made with butterbeans...yep, all good there... with anchovies. Er, fishy mash? Hm, I thought. Well, I'd never roasted tomatoes before either, so thought it'd be a nice one to try.

Sake-Splashed Steak with Butterbean Mash

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For 2:

2 lamb steaks (or 4 if you're really hungry)
A splash of sake (or dry sherry)
18-20 cherry toms on the vine
Half a small red onion, sliced
Fresh thyme
1 tsp paprika
olive oil

1 400g + 1 200g can of butterbeans
2 anchovy fillets
Some parsley
Lemon juice
Some olive oil

1) Marinate the steaks in the sake, thyme and drizzle of olive oil for an hour.
2) Mash up the anchovies and put aside for later
3) Preheat the oven to 200 degrees C and put the steaks onto a foiled baking tray.
4) Put the cherry toms onto another baking tray and drip a bit of olive oil over, plus the onion and paprika.
5) Place both trays into the oven for about 20 mins, turning the steaks over once.
6) Meanwhile, boil the butterbeans rapidly, then simmer until pretty soft.
7) Drain most of the water, then add the mushed up anchovies, lemon juice and parsley.

You're probably used to the vague approximations of my recipe ingredients by now, but just to point out that the extra little can of butterbeans is optional as one didn't make up that much mash to be honest. And the portion of tomatoes was fine for me (8 littl'uns) but Hungrier Jemma said she could have done with more... Though I took it as a compliment as she said the tomatoes in particular were very nice! Aw, shucks.