Surf & Turf

Created for Kasai Grills, this bold Surf & Turf recipe showcases the fire-led cooking style that Tommy Banks has become known for at Roots. Bringing together beautifully charred steak and spice-marinated seafood cooked over glowing coals, the dish balances deep smoky flavours with vibrant seasoning and fresh coastal notes. Inspired by the ingredient-led philosophy behind Tommy’s Yorkshire cooking, it’s a simple yet impressive recipe designed to celebrate the theatre and flavour of live-fire grilling.

BBQ Côte de Bœuf

Method
Take the steak out of the fridge 45–60 mins before cooking.
Pat dry, rub lightly with oil.
Season generously with salt (pepper after cooking or just before).

Sear
Place steak on the hot side.
Sear 2–3 mins per side until deep crust forms.
Also sear the fat edge if possible.

Cook through (indirect heat)
Move steak to the cool side or lift up on the grill to desired heat.
Close lid and cook until internal temp:

• Rare: Temp 48-50ºC Cook time 10-12 minutes
• Medium Rare: Temp 52-54ºC Cook time 12-15 minutes
• Medium: Temp 56-58ºC Cook time 15-18 minutes

Use a thermometer if you can—it makes a big difference.

Finish (optional but great)
Add a knob of butter + crushed garlic + thyme
Baste briefly over heat for extra flavour

Rest
Rest for 10-15 minutes
Internal temp will rise a few degrees

Serve
Slice off the bone
Cut against the grain
Sprinkle with a little extra salt

BBQ Half Lobster

Prep
If raw: split lobster in half lengthways, remove stomach sack.
Lightly crack the claws if attached.
Pat dry and lightly salt.

Cook
If raw lobster
Place shell-side down first over direct heat.
Cook 5–6 minutes.
Flip flesh-side down for 1–2 minutes to lightly char.
Baste with butter as it cooks.

If pre-cooked lobster
Place flesh-side down first for 1–2 minutes.
Flip shell-side down and warm through 3–4 minutes.
Baste generously.

Oyster Mushrooms & Purple Sprouting Broccoli

Method
Place the Oyster Mushrooms face down on the kasai till golden and softened.
Flip over and cook for a further 1-2 Minutes
Lay the Broccoli on the grill and char for 3-4 minutes then flip over and cook till softened and charred.

Smoked Butter Béarnaise

Start the base
In a heatproof bowl, whisk together:
egg yolks
béarnaise reduction
Gently cook
Place over a pan of barely simmering water (bain-marie).
Whisk constantly until the mixture becomes:
pale
slightly thick
light and foamy
This is your stable base—don’t rush it.

Emulsify
Remove from direct heat (or keep very low).
Slowly drizzle in the warm smoked butter, whisking continuously.
Start very slowly, then increase speed once it thickens.

Finish
Stir in chopped tarragon
Season with salt
Add a small squeeze of lemon if it needs brightness

Watercress and Garden Herb Dressing

Method
In a small bowl, whisk together vinegar, mustard, honey, and garlic.
Slowly drizzle in olive oil while whisking to emulsify.
Stir in the chopped herbs.
Taste and adjust seasoning with salt, pepper, or extra acid if needed.

Char Grilled Lemon

Method
Dip the Lemon cut face side into the sugar and caramelise on the grill till golden and charred.

Smoked Paprika Emulsion

Method
In a bowl, combine the mayonnaise, smoked paprika, and lemon juice.
Whisk until smooth and fully incorporated.
Taste and season with salt. Add cayenne/chili if you want a bit of kick.
Chill for 10–15 minutes before serving to let the smoke flavour develop.