Fillet Steak and Salsa Verde Pesto

While the potatoes cook, halve the tomatoes and pop them into a bowl with half of the red wine vinegar. Season with salt, pepper and a pinch of sugar. Pour in the olive oil (see ingredients for amount). Add half the walnuts, mix together and set aside.

Once the potatoes are ready, drain in a colander, pop back into the pan then sprinkle on the flour and dried oregano. Give your pan a shake to fluff up the potato. Take your hot baking tray out of your oven, carefully transfer your potatoes onto it in a single layer, turning in the oil. Pop the garlic foil parcel onto the tray as well. Season the potatoes with salt, then roast on the top shelf of your oven until golden, 30-35 mins, turning halfway through. Remove the garlic after 8-10 mins.

Pop the parsley, tarragon, Dijon mustard, remaining walnuts, remaining red wine vinegar, olive oil and water (see ingredient list for both amounts) into a mini food processor/blender and blend until smooth. TIP: If you don't have a blender, chop the ingredients as finely as you can and combine in a bowl. Season to taste with salt and pepper. Once cooked, add the roasted garlic to the mix and blend again.

Ten mins before the potatoes are cooked, heat a drizzle of oil in a frying pan on medium-high heat. Season the steaks on both sides with salt and pepper. When hot, add the steaks to the pan. Fry until the browned, 1- 2 mins on each side. Lower the heat to medium and cook the steaks for another 2-3 mins on each side if you want them cooked to medium-rare. Add 1-2 mins extra on each side if you like your steak medium or well done. IMPORTANT: The steak is safe to eat when the outside is browned. Wash your hands and equipment after handling raw meat