Rib-eye Roast

Wash the meat and pat dry. Season with salt and pepper. Heat the oil in a frying pan over a fairly high heat and quickly brown the meat on all sides. Take out of the pan and lay on a roasting rack with a drip tray underneath. Roughly crush the coriander, aniseed and peppercorns with a pestle and mortar, then toast them all together in a pan. Remove from the heat and add the crushed chilli and pressed garlic. Stir in the butter and mustard. Brush the meat with the spiced butter and roast in a preheated oven (120°C with top and bottom heat) for about 50 minutes (longer or shorter according to preference). Turn the meat 2-3 times during this time and brush frequently with the spiced butter.

For the vegetables, wash the cauliflower and blanch in boiling, salted water for 1-2 minutes, until very al dente. Refresh in cold water and slice. Wash and trim the leek, halve lengthwise and cut into diamonds. Heat the oil and fry the cauliflower until golden brown. Stir in the leek and curry powder, then the coconut milk and stock. Simmer until cooked, then add soy sauce and cayenne pepper to taste.