On the pans - Smoke & Salt

Words: Steve Ryan   Photography by Steve Ryan

On the pans - Smoke & Salt

Ox Heart, Crispy Potatoes, Chimichurri and Gorgonzola


Aaron Webster and Remi Williams met when working together at The Shed in West London in 2014. Both had come from a fine dining background with Culinary Arts degrees and Michelin-starred kitchen experience. At The Shed, they bonded over a desire to make fine dining casual and more affordable. They started with a few pop-ups and just last year opened Smoke & Salt in a 40 foot shipping container in Pop Brixton.



Their container sits 20 guests with a tight open kitchen taking up a modest section at the end. Aaron and Remi offer small plates to share, as well as a seven-course tasting menu. We asked them to share one of their signature dishes with us, ox heart, crispy potatoes, Chimichurri and Gorgonzola.


This dish is a sustainable homage to Steak, Chips and Blue Cheese. We love offal, in particular beef heart, because it is so lean and flavoursome. Chimichurri is a South American sauce that loosely translates as ‘a mixture of things in no particular order’; this makes it a great way to use up any herb stems, old chillies, peppers, onions etc. All the elements in this recipe are things that might otherwise get thrown away — that’s the beauty of this dish!




Ingredients (serves 4):


500g potatoes
1 ox heart (cleaned up of all fat, heartstrings and membranes to leave pieces of lean heart meat)
200g Gorgonzola (or old strong cheese scraps you have lying around)
1 bunch parsley
1 bunch mint
1 bunch spring onions
1 green pepper
1 tsp chilli llakes
3 cloves garlic
Olive oil
Vegetable oil




 1. Cut your potatoes up into mouthful-sized pieces and cook in salted water until tender, but not breaking apart. Strain, set aside and cool.

2. Marinate the heart in some olive oil and chopped garlic and set aside in the fridge. If you can’t get a butcher to clean your heart or don’t feel confident enough to do it yourself (there are good guidelines on YouTube), you can sub in skirt steak as a sustainable alternative.
3. To make the Chimichurri, remember any old herb and vegetable scraps can go in here; we recommend parsley, mint, and coriander. Chop all your herbs roughly and put them in a bowl along with sliced spring onions, finely diced pepper, the chilli flakes, finely grated garlic and stir together with olive oil to cover. Before serving add the vinegar (about 1/3 vinegar for 2/3 oil).
4. Place a thick bottomed frying pan on a medium high heat and add a good amount of vegetable oil to cover pan. Carefully add a layer of potatoes, turning every so often until you get crispy potato cubes. Season the heart steaks generously with salt and place into another hot pan (there will be smoke) and cook for two minutes each side until browned. Take out the pan and set aside.
5. To build the dish, take the potato cubes out of the pan and dress with the chimichurri and some salt. Carve the heart steaks into thin slices (against the grain of the meat) and place on top of the potatoes. Crumble the stilton over the top and enjoy!