2 tsp fennel seeds

2 tsp ground sumac

4 x 400g Angus Reserve OP rib eye cutlets

Sea salt flakes and freshly-ground black pepper

1 cup extra virgin olive oil

1 cup toasted hazelnuts, skinned

2 slices day-old sourdough bread, crusts removed

6 cloves garlic

2 tsp smoked paprika

1 tsp ground cumin

finely-grated zest and juice of 2 lemons

1 head Bambino® Sweet Baby Cabbage

Toast the fennel seeds lightly in a pan set over a moderate heat until they begin to smoke. Transfer to a mortar and pound to crack. Mix with the sumac and rub onto the rib eye cutlets, then season generously with salt and pepper.

Drizzle the steaks with 2 Tbsp extra virgin olive oil, then cook on a hot barbecue for 12 minutes, turning regularly, until medium-rare. Set aside to rest.

Meanwhile, combine the hazelnuts, bread, garlic, paprika, cumin, zest, juice and ½ cup oil in a food processor and pulse until a coarse paste forms. Season generously with salt and pepper. If the mixture is too thick, add water, not additional oil.

Rub the Bambino Baby Cabbage pieces with the remaining oil and a little salt, then cook on the hot grill for 5 minutes, until lightly blackened. Serve with the Romesco and rib eye cutlets.

 Preheat oven or air fryer at 190°C. 

Roll out puff pastry on counter and cut into triangles. Place 1 tablespoon of the curry filling and fold over. Use a fork to seal the pastry completely.

 Lightly brush the pastry with egg wash.

Place pastry in the oven and bake for 20 minutes or until golden brown.