French Dip Inspired Steak Sandwich

While everything bakes, halve, peel and thinly slice the red onion.

Heat a drizzle of oil and a knob of butter (if you have any) in a large frying pan on medium heat. 

Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden and softened, 8-10 mins.

While the onion cooks, grate the Cheddar. Halve the baby plum tomatoes.

Once softened, add the fig jam and sugar for the onions (see pantry for amount) and cook until caramelised, 1-2 mins more. Transfer to a small bowl.

Next, pour the water for the jus (see pantry for amount) into a small saucepan and bring to the boil on high heat.

Stir in the red wine jus paste, then reduce the heat to medium-high. TIP: If your red wine jus paste has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

Allow the sauce to bubble and thicken, stirring regularly, 8-9 mins. Once thickened, remove from the heat, cover and set aside.

Wipe out the (now empty) frying pan, then return to a high heat with a drizzle of oil. Season the steaks with salt and pepper. TIP: Rump steaks naturally vary in shape, so adjust the following timings depending on how you like yours cooked.

Once very hot, lay the steaks into the pan and fry until browned and medium-rare, about 5 mins. Turn halfway through. TIP: Cook each side for 1 min more if you like it more well done. 

Once the steaks are cooked, transfer to a board, cover with foil and allow to rest for a couple of mins. IMPORTANT: Wash your hands and equipment after handling raw meat. The steak is safe to eat when browned on the outside.

Slice the baguette in half lengthways. Spread the caramelised onions over the base and sprinkle the Cheddar over the lid. Return the baguette to the middle shelf of the oven until the cheese has melted, 3-5 mins.

Slice the steaks widthways into 1cm slices. 

When everything's ready, in a large bowl, toss the rocket and tomatoes with the balsamic glaze.