TODAY’S RECIPE: Steak and sweet potato chips

A SPECIAL supper. SERVES two.

Ingredients 350g/12oz sweet potatoes, peeled and cut into thick chips 1 tbsp cold-pressed rapeseed oil 2 x 200g/7oz sirloin steaks 50g/2oz bag watercress spinach & rocket salad 2 ripe tomatoes cut into wedges

1/ 3 cucumber, sliced

2 spring onions, trimmed and finely sliced ½ x 400g/14oz can haricot beans, drained and rinsed

FOR THE DRESSING 2 tsp balsamic vinegar 2 tbsp rapeseed oil ½ small garlic clove, crushed

Method

Heat oven to 220C/200C fan/gas 7. Boil a half-filled saucepan of water, add the sweet potatoes and cook for four minutes, then drain and return to the saucepan. Pour over 2 tsp of the oil and season with a little black pepper. Toss until the potatoes are lightly coated with the oil.

Tip the potatoes onto a baking tray and cook in the oven for 15 minutes, then turn with a spatula and cook for a further ten minutes or until crisp and golden.

While the potatoes are baking, prepare the steak. Trim off any hard fat from the beef, then rub all over with the remaining oil. Season with 1 tsp coarsely ground black pepper. Put a large non-stick frying pan or griddle over a medium-high heat and, when hot, add the steaks and cook for about two minutes each side or until done to your liking.

Mix the salad leaves, tomatoes, cucumber, onions and beans in a bowl. Whisk the vinegar, oil and garlic together. Divide the steak, chips and salad between two plates and pour over the dressing just before serving.