Balsamic Steak with Red Cabbage

Chop the potatoes into wedge shaped pieces roughly the width of your index finger. Pull the rosemary leaves off their stalks and chop the leaves finely. Put the potatoes on a baking tray, drizzle with 1½ tbsp of olive oil, add ¼ tsp of salt, a good grind of pepper and the rosemary. Give your tray a good shake to make sure the potatoes have a thorough coating of oil and pop the tray in your oven on the top shelf for 30 mins, until your potatoes are brown and crispy.

Cut the onion in half through the root, peel and slice it thinly into half moon shapes. Cut out the tough rooty bit of the red cabbage and slice a third of it into roughly ½cm slices.

Add 1 tbsp of oil to a saucepan and put it on medium heat. Add the onion and cook for 5 mins until soft. Pop the mustard seeds in the pan and when they start to pop (after about 20 seconds or so), add the red cabbage and cook for a further 5 mins.

When your red cabbage has softened, add the white wine vinegar, ½ tbsp of sugar(if you have some), ¼ tsp of salt and a good grind of pepper. Stir everything together, put a lid on the pan and cook for 5 mins on low heat. After the 5 mins are up, take the lid off the pan and cook uncovered for an additional 5 mins.

Add 1 tbsp of oil to a frying pan on medium heat and when the pan is hot, add the steaks(leave the excess marinade in your bowl, you need to use this later!). Cook the steaks for 3-4 mins on each side and then remove to a board to rest for 3 mins. Tip: We like our steak medium but if you want it more well done, simply cook it for 2 more mins on each side.

Add the marinade you left behind to the pan, along with the redcurrant jelly and 100ml of water. Tip: Use a spoon to break up the jelly so it melts into the sauce.When the sauce has bubbled for 2-3 mins and it’s lovely and smooth, take it off the heat.