MAIN COURSE: STEAK & FRIES

Steak comes alive with a flavourful butter – and this one’s ready in minutes.

Serves 2 Prep time: 15 mins Cook time: about 10 mins Per serving:

509 cals; 24g fat (10g saturates); 2g carbs (2g total sugars)

15g butter, softened 1tsp Dijon mustard Finely grated zest of

½ lemon 1tbsp chopped fresh chives

2 x 250g-300g beef steaks Sunflower oil, to brush

12 cherry tomatoes on the vine, cut into two bunches

1 In a small bowl, mix together the butter, mustard, lemon zest and chives with some seasoning and set aside. Pat steaks dry with kitchen paper and season both sides.

2 Oil a griddle pan and put over a high heat to warm up. Brush steaks with oil, then griddle for 5-6 mins, turning once, for medium meat. Transfer steaks to a board, cover with foil and leave for 5 mins.

3 Meanwhile, fry the cherry tomatoes in the griddle pan for 5 mins until beginning to collapse. Top the steaks with the flavoured butter and serve with the tomatoes, fries and a crisp green salad.

FOR THE FRIES

No peeling or par-boiling means these oven-baked fries are fuss-free.

Serves 2 Prep time: 10 mins Cook time: about 30 mins Per serving:

220 cals; 8g fat (1g saturates); 34g carbs (1g total sugars)

2 medium floury potatoes, skins left on and sliced into thin strips

1tbsp plain flour 1tsp paprika

1tbsp sunflower oil

1 Preheat oven to 200°C/180°C fan/gas 6 and line a large baking tray with baking parchment. Put all the ingredients into a bowl and toss together with plenty of seasoning. Tip fries on to the lined tray and spread out as much as possible.

2 Cook for 2530 mins, turning occasionally, until fries are golden and tender. Serve immediately with your steak.