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WATERCRESS & PEACH SALAD

Quarter and de-stone peach, heat grill or frying pan.

Grill skin side down for around 2 minutes each side or until golden brown.

To make dressing; finely chop rosemary and add to olive oil, with the juice of one lemon and honey blend with a hand blender or food processor. Season with salt and pepper.

Once the peaches are grilled place in dressing and let cool to room temperature.

Finely slice red onion.

In a medium-mixing bowl, combine watercress, peaches, onion and dressing.

Mix well and serve.

PORK SCOTCH FILLET STEAKS WITH TARRAGON & WHITE WINE FINISHING BUTTER

Remove all packaging and set butter discs aside.

Place steaks into a greased medium heat fry-pan.

Cook steaks for 5 minutes on each side, turning only once.

Reduce heat and place the butter discs on top of the steaks to melt.

Use as a guide only, as cooking efficiencies of appliances may vary.

1 Pack of Bruemar Pork Scotch Fillet Steaks with Tarragon and White Wine Finishing Butter

1 small bag of Watercress

2 ripe Peaches

1 Red Onion

Small spring of Rosemary

50ml Olive Oil

1 Lemon

50g Honey