Surf & turf

1. Salad:
• Make a mixture of olive oil, Herbes de Provence, salt, pepper
• Cut aubergines into thin disks
• Brush with oil and spices
• Fry aubergines until golden brown
• Set on paper towel to drain
• Cut disks in half and toss with lettuce, halved cherry tomatoes, olive oil and grated Parmigiano-Reggiano

2. Peppers:
• Cut shallots in half and then into strips
• Cut peppers into strips
• Add a pinch of salt
• Fry in olive oil until soft

3. Shrimp:
• Remove shell
• Sprinkle with garlic and chilli and let sit while preparing the rest of the meal (note: image shows cooked shrimp, use raw shrimp if possible)
• When all other dishes are almost complete, fry in a pan with some olive oil
• Flambé with Ricard when almost cooked

4. Steak:
• Brush steak with olive oil & balsamic vinegar
• Sprinkle onion flakes on both sides
• Grill on barbecue and let sit 3 minutes before serving

5. Rice:
• Boil shrimp carcasses and shells to create a stock
• Add a few saffron petals to rice
• Cook rice on low heat using 3 parts shrimp stock 1 part white wine
• Dry roast pine nuts
• Mix rice and pine nuts together

6. Serve:
• Cut steak into strips
• Lay shrimp on a bed of rice
• Add some with fried peppers
• Serve with aubergine salad