T-BONE STEAKS WITH GARLIC BUTTERED MUSHROOMS AND MASH

Midweek mash is a rustic affair – there’s certainly no time for pushing it through a sieve. Instead, we embrace a bit of texture and add plenty of butter and cream.

Serves 4

• 1kg floury potatoes, such as Sebago, peeled and chopped into rough 3cm pieces 80ml (1/3 cup) pouring cream, warmed 130g butter, diced olive oil, for frying 4 T-bone steaks (about 300g each), at room temperature 4 large flat mushrooms 8 brown mushrooms 8 garlic cloves, unpeeled, crushed with the flat of a knife 8 thyme sprigs finely grated zest and juice of 1 lemon splash of balsamic vinegar

1. Preheat the oven to 200ºC. Cover the potatoes with cold salted water, bring to the boil and cook until tender when pierced (10–15 minutes). Drain well, mash roughly, then mix in cream and 50g butter. Season generously to taste.

2. Meanwhile, heat a splash of oil in a large frying pan over high heat, add the steaks and brown well (1-2 minutes each side). Season to taste, then transfer to a baking tray and roast until cooked to your liking (1-2 minutes for medium-rare). Leave to rest for 5 minutes.

3. Add the remaining butter to the pan and when it foams, add the mushrooms cap-side down. Add garlic and fry until the mushrooms begin to soften (1-2 minutes). Turn mushrooms, spoon over a little of the butter from the pan and add thyme. Fry until mushrooms are just tender (1-2 minutes), then remove from heat, and add lemon zest and juice, and vinegar to the pan. Serve steaks with mash, mushrooms, garlic and pan juices.