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1. Take the steaks out of the fridge 30 mins before cooking them. Pat them dry and season.
2. Heat a non-stick heavy-based frying pan over a very high heat. Drizzle in the oil, then add the butter, and steak, with a pair of tongs, turn the steaks every 30 secs to 1 min so they get a nice brown crust. As a rough guide, each steak will take 3 mins in total for rare, 4-5 mins in total for medium and 7-8 mins for well done. If you have a digital cooking thermometer, the middle of the steak should be 50C for rare, 60C for medium and 70C for well done. If your steak has a thick layer of fat running down the side, hold the steak on its side with a pair of tongs and push the fat into the pan for 2 mins or until golden brown.
3. Transfer the steak to a plate. Cover in foil and leave to rest for 5/10 mins before serving.
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- Crushed sea salt and malt vinegar preheat the oven to 240°C/220°C Fan/Gas 9. Peel the potatoes using a potato peeler and remove any blemishes or 'eyes'. Slice lengthwise into approx 1cm thick rectangular chips.
- Bring a large saucepan of salted water to the boil. Add the chips and cook for 10/20 minutes. Drain and leave aside for 5 minutes to dry.
- Return the chips to the dry saucepan, cover with a lid and shake to ''''rough up'''' the edges of the chips - this roughness is important to the texture of the chips.
- Spray a metal baking tray with low calorie cooking spray. Transfer the chips to the tray, spray lightly with low calorie cooking spray and bake in the oven for 30 minutes, turning occasionally, until golden brown on all sides. Drain them on absorbent kitchen paper and serve with salt and vinegar.
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- Combine the crushed biscoff biscuits with the melted butter and press into a tin. Chill in the fridge while you make the topping.
- Pour the cream into a bowl, add the cream cheese and Biscoff spread. Whisk until it's very thick – almost the consistency of ice cream. Use an electric whisk if you have one.
- Remove the base from the fridge and add the cheesecake mixture, smoothing the top.
- Cover the top with your choice of mixed berries
- Pop into the fridge for at least for half an hour
- When you are almost ready to serve the cheesecake, melt the Biscoff spread very gently in a pan. (Don't let it get hot.)
- Remove the cheesecake from the fridge and, while still in the tin, drizzle the melted Biscoff over the top. (Take care not to touch the cheesecake mixture.)
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