Recipes from Thyme Hotel

200g gooseberries
70g caster sugar
1 lemon, juiced
250ml double cream

1. Place the gooseberries in a pan large enough to fit the gooseberries in a flat layer. Scatter over the sugar and add the lemon juice, then place the pan over a high heat with a lid on.
2. Cook for 3-5 minutes giving the pan the occasional shake. Once the sugar has dissolved and the berries just begin to pop, remove the pan from the heat and set it to one side to cool completely. The compote will keep well for a week in the fridge. 
3. Whip the cream to soft peaks then stir through the gooseberry compote.
4. Serve with meringue, ice cream or cake if you choose.

1 rib of beef (650g - 1kg)
4 garlic cloves crushed
8 thyme sprigs
100g unsalted butter

1. Remove the rib from the fridge at least an hour before you intend to cook. Season the steak thoroughly with salt and pepper and let it sit for a further five minutes.
2. Place the steak over a high heat and allow to brown for 3-5 minutes taking care not to let the tendering fat create flames large enough to burn the steak.
3. Turn the steak over and repeat on the other side. Once the steak is coloured to your liking, move it to a cooler area of the BBQ in a tray with the butter, garlic and thyme.
4. Allow it to gently roast until cooked to your liking (a meat thermometer is a good tool for any BBQ) occasionally basting with the butter and fat.
5. Remove from the heat and rest the steak for a good 5-10 minutes at least, then slice and serve.