Rib-eye steaks with chilli butter & homemade chips

Serves 2 Prep 10 mins Cook 45 mins £ 6.36 a portion 772 kcals, 47g fat, 20g sat. fat, 3g sugar

1 tbsp finely chopped parsley 50g butter, softened, plus a little extra 1 red chilli, finely chopped juice and zest ½ lemon olive oil 2 x 200g rib-eye steaks, seasoned 2 handfuls mixed salad leaves

FOR THE CHIPS 450g floury potatoes, peeled and

cut into chunky chips 2 tbsp olive oil 1 tsp thyme leaves 1 garlic clove, crushed

For the chilli butter, mash the parsley into the butter with the chilli, a squeeze of lemon juice, the zest and some seasoning. Chill until firm.

Heat oven to 200C/180C fan/gas 6. For the chips, toss all the ingredients on a baking tray, then season. Roast for 35- 45 mins until golden and crisp.

Heat a good glug of oil in a frying pan. Add the extra butter and the seasoned steaks, fry for 2- 4 mins on each side, then transfer to plates. Toss the leaves with olive oil and lemon juice. Divide between the plates, add the chips and top each steak with a piece of chilli butter.