2-3 slices of lamb steak
10-15 cm leek
2 tsp butter
Quite a lot of strong chili sauce (habanero, for instance)
a good drizzle of white pepper

Wash the leek or brush off the soil. Cut it finely. Melt the butter in a frying pan without browning it. Put in the leek and let it simmer for 5-6 minutes. Put the meat in the pan, push it down into the butter and let the meat simmer until it is medium rare, with a thick, more or less raw part in the middle. Salty butter works good.

Tea and a glass of whisky goes nicely along with this, but careful, it’s a little bomb. Tea, then, instead.