Lamb Steak and Rocket Pesto

Meanwhile, zest and halve the lemon. Trim and thinly slice the radishes. Peel and grate the garlic (or use a garlic press). Slice the sugar snap peas in half lengthways. Chop the walnuts and half of the rocket as finely as you can and pop them both into a medium bowl.

When the potatoes are cooked and drained, heat a large frying pan on medium heat (no oil). Add the creme fraiche, vegetable stock paste, the reserved potato water, half the garlic and one- third of the grated hard Italian style cheese. Stir to mix, bring to the boil, then remove from the heat. Season to taste with salt and pepper. Arrange the cooked potato slices in layers in an appropriately sized ovenproof dish, then pour over the creamy mixture. Bang the dish carefully a couple of times on a hard surface to get any air bubbles out. Sprinkle another one-third of cheese on top. Bake on the top shelf of your oven until golden brown and bubbly, 10-15 mins. TIP: Put the dish onto a baking tray to catch any drips.

Meanwhile, add the lemon zest to the bowl with the walnuts and chopped rocket. Add the remaining grated hard Italian style cheese, the remaining garlic (leave out or add less if you don't like raw garlic) and a good squeeze of lemon. Season with salt and pepper. Pour in the olive oil for the pesto (see ingredients for amount) and mix together well. Taste and add more salt, pepper or lemon if needed. This is your pesto.

Clean out the frying pan you used to make the creamy sauce and put it back on high heat with a drizzle of oil. When hot, lay the lamb steaks into the pan, season with salt and pepper and fry for 4-5 mins on each side (for medium-rare). Adjust the heat slightly if necessary. TIP: Cook for a few more mins if you prefer yours more well done. When cooked, remove to a plate and leave to rest, covered loosely with foil. IMPORTANT: Wash your hands and equipment after handling raw meat. The lamb is cooked when browned on the outside.