Hanger steak, clams, smoked garlic, sea vegetables

Heat a large pan with a tightly fitting lid over a high heat. Add the clams and white wine, replace the lid and cook until the clams have opened, for approximately 2–3 minutes. Transfer to a tray to cool

Once cooled, pick the meat out of the clams and keep in the fridge until needed

Preheat the oven to 100°C

Cut the garlic bulb in half and pan-fry the flat side in the butter until golden. Remove from the heat and place in the oven for 15 minutes until the cloves are soft. Remove the cloves, pour the butter over the top and reserve until needed

Peel the chervil tubers and blanch in boiling water for 4 minutes, leaving them still slightly firm

Sear the steaks in a hot pan and add the butter, turning every 30 seconds whilst the butter is foaming. Add the tubers and cook for 4 minutes in total. Leave the meat to rest for 5 minutes

Blanch the sea vegetables for 30 seconds in boiling water

Carve the hanger steak thinly against the grain, season with sea salt and place on the plate. Mix the smoked garlic, clams and sea vegetables together, warm gently in a pan and arrange over the steak. Place the chervil tubers beside the steak and serve