Ingredients

 

Steak	Jacket Potato
1x rump steak about 2-3cm thick bashed once 1 tbsp Olive oil 1 tbsp unsalted butter  Salt and pepper or rosemary (optional)	2 large floury potatoes, such as Maris Piper, King Edward, Desirée (about 1.6kg) 2 tbsp oil 1 tsp  salt sea salt, to serve

 

Method

step 1 Take the steaks out of the fridge 30 mins before cooking them. Pat them dry and season. step 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. step 3 Transfer the steak to a plate. Cover in foil and leave to rest for 5/10 mins before serving.

STEP 1 Heat the oven to 200C/180C fan/gas 6. Peel the potatoes and cut them into long chip shapes – the thickness is entirely up to you, though the width of a finger is ideal. Rinse under the cold tap and pat dry with a tea towel. STEP 2 Spread the chips on a large non-stick baking tray and toss with the oil and  salt. Lie them flat in a single layer – use two trays rather than overcrowd one. STEP 3 Roast for 45-50 mins, turning now and then. When cooked they should be golden brown and crisp with a light fluffy centre. Scatter on sea salt to ser

Garlic Mushrooms

Ingredients

• 40g/1½oz butter
• 500g/1lb 2oz white mushrooms

or chestnut, halved or quartered; or button chestnut mushrooms kept whole

• 2 garlic cloves minced
• large handful of parsley optional

leaves, very roughly chopped

Method

• step 1

Melt the butter in a heavy frying pan or skillet over a medium-high heat. When the butter stops sizzling and starts to turn a light brown, throw in the mushrooms and turn the heat up to very high.

• step 2

Season generously with cracked pepper and salt and allow to cook undisturbed for a few mins. No juices should ooze out of the mushrooms; if they do, your pan isn’t hot enough and you’ll need to turn up the heat to bubble the juices down. Toss the pan and continue to cook all over for 4-5 mins.

• step 3

With the mushrooms glistening and cooked through, toss through the garlic and cook for 2 mins more. Stir in most of the parsley and leave for another 30 secs. Serve the mushrooms straight from the pan as a side dish, on toast or tossed through spaghetti, with a sprinkling of the remaining parsley.