Grilled beef rib-eye with peas and roasted cherry tomatoes recipe

Remove the meat from the refrigerator 2 hours before you intend to start cooking, and season liberally with sea salt.

For the tomatoes, preheat the oven to 200°C. Place the tomatoes in an oiled roasting pan.

Scatter with the thyme and garlic cloves, drizzle with about 3 tbsp oil and season with salt and pepper.

Roast for 10 minutes or until the skins are beginning to blister and soften.

In the meantime, bring a pot of water to the boil and salt heavily.

Boil the peas for 2 minutes and drain.

Pour the peas over the tomatoes and mix; season with freshly ground pepper.

Preheat a barbeque or grill to hot. Rub the meat with a little olive oil.

For nice criss-cross grill marks, place the ribs on the grill bars and cook for 3 minutes.

Rotate the chops 90 degrees and cook for a further 3 minutes, turn the rib over and cook for a further 5 minutes.

Place the ribs on a plate, cover with foil to keep warm and allow them to rest for 10 minutes.

Spoon the tomato and peas into the middle of 4 plates, place the ribs in the centre.

Sprinkle with a little sea salt and freshly ground pepper to serve.