Carpet bag steak with potatoes and black olives Archive

Ingredients

• 4 x 7oz fillet steaks
• 8 slices of pancetta or streaky bacon
• 8 oysters, water reserved
• butter for frying
• 300ml/½ pint/1¼ cups of olive oil
• 400g/13oz new potatoes scrubbed and cut into 1in/2.5cm chunks
• 200g/7oz tomatoes cut into 2cm/¾in chunks
• 200g/7oz small onions, halved top to bottom
• 2 garlic cloves, finely chopped
• 2 sprigs thyme
• 2 sprigs sage
• sea salt
• freshly ground black pepper
• 60g/2oz/½ cup pitted black olives
• 60g/2oz flat leaf parsley, stems removed