STEAK AND CHIPS

Yes, you can have steak and chips on the Fast 800! Only here, the chips are made from celeriac, to keep the starchy carbs low.

Serves 4 Prep 15 mins Cook 35 mins

PERSERVING 358cals PROTEIN 47.5g

CARBS 5.5g FAT 14.5g FIBRE 8g 2 large tomatoes, halved 4 x 200g (7oz) beef steaks, such as

rump or sirloin 2tsp coarsely ground black pepper 1tbsp olive or rapeseed oil 3 large flat or Portobello mushrooms, sliced

Green salad or leafy greens, to serve For the celeriac chips

750g (1lb 10oz) celeriac, peeled and cut into 1-1.5cm-thick ‘chips’ (around 575g/1lb 4oz peeled weight) 1tbsp olive or rapeseed oil Sea salt and freshly ground black pepper

Preheat the oven to 220°C/fan 200°C/ gas 7. Place the celeriac chips in a bowl, add the oil, a couple of pinches of sea salt and lots of ground black pepper, and toss them well together. Scatter over a baking tray and bake for 20 minutes.

Remove the chips from the oven and turn them. Place the tomatoes on the same tray, cut side up, season and bake for a further 15 minutes, or until the tomatoes are softened.

Meanwhile, season the steaks on both sides with a little sea salt and the coarsely ground black pepper. Heat the oil in a large frying pan over a mediumhigh heat, add the steaks and fry for about 3 minutes on each side for medium-rare, depending on thickness. Divide the steaks between four warmed plates and leave to rest for 4-5 minutes.

Return the pan to the heat, add the mushrooms and fry for 2-3 minutes, or until lightly browned, turning regularly.

Serve the rested steak, mushrooms, chips and tomatoes alongside a generous green salad or cooked leafy greens.

COOK’S TIP

Cut off and discard any fat from the steaks before eating.