Surf & Turf - Cuisine Magazine - From New Zealand to the World

Ingredients

• 100g unsalted butter, softened
• 2 tablespoons seaweed, powder or flakes*
• 1⁄2 teaspoon dashi stock powder
• 700g/ 4 medium floury potatoes, peeled and cut into large pieces
• 3⁄4 cup milk
• 1 can butter beans, drained
• 1 x 250g (about) steak, I used aged scotch
• 2 tablespoons olive oil
• 200g asparagus
• 8 spring onions, trimmed
• 4 baby cos hearts, halved