How to Cook Côte de Bœuf, Parsnip Crisps & Roquefort Salad - Farmison & Co

Ingredients

• 1 x 900g côte de bœuf
• 1 large knob of butter
• 2 parsnips, peeled then shaved with a peeler into long ribbons
• Peanut or vegetable oil for frying
• 40g Roquefort cheese, crumbled into small pieces
• 1 banana shallot, finely diced
• 3 tbsp walnut oil
• 1 tbsp sherry vinegar
• 1 tsp water
• 1 tsp grain mustard
• 1 tsp Dijon mustard
• Sea salt flakes & freshly ground black pepper
• 140g mixed bitter leaves or babyleaf salad