Rib-eye steaks are cut from the forerib of beef, but here they are cooked on the bone with a honey and ale glaze. A herby green sauce, jacket potatoes and blackened onions complete Marcus Wareing ...
In a large bowl, combine the teriyaki sauce and honey and whisk together ... Place the wings in a serving bowl, drizzle with the glaze and garnish with sesame seeds if you like.
Add the honey and ... Put the remaining glaze in a microwave-safe bowl and heat for 1 minute, or until warm. Place one salmon filet on each plate and spoon on the remaining sauce.