Lamb Steak, Dauphinoise Potatoes and Red Wine Jus

Once the potatoes are drained, lay half the potato slices in an appropriately sized ovenproof dish. Set aside. Heat a splash of oil in a frying pan over a medium-high heat. Add half the garlic and cook stirring for a minute. Stir in the water (see ingredients for amount), stock powder, creme fraiche and rosemary. Bring to the boil, remove from the heat and pour onto the potatoes in the dish. Arrange the remaining potatoes on top. Cover with a layer of hard Italian cheese. Bake the gratin on the middle shelf of the oven until the potatoes are cooked through and top is golden, 15-20 mins.

10 mins before the gratin is cooked, heat a drizzle of oil in a frying pan on high heat. Season the lamb steaks with salt and pepper. When the oil is hot, lay the steaks in the pan and brown for a minute on each side. Lower the heat slightly and cook for another 2-3 mins on each side for medium rare. TIP: Cook for 2-3 mins more if you like it more cooked. IMPORTANT: The steak is safe to eat when the outside is browned. Set aside to a plate to rest, loosely wrapped in foil. Don't wash your pan, you need it later for your sauce.

Meanwhile, heat a drizzle of oil in another frying pan on medium high heat. Add the green beans, season with salt and pepper and stir fry for 2 mins then add the remaining garlic and cook, stirring, for 1 min. Add a splash of water, cover with foil and cook for 3-4 mins, until just tender.

Whilst the beans are cooking and the steaks are resting, heat a drizzle of oil in the now empty steak frying pan, on medium heat. Add the red onions and fry until softened and slightly caramelised, 2-3 mins. Add the water (see ingredients for amount) and the red wine jus paste. Stir to dissolve, bring to the boil then simmer for 1-2 mins. Add the steak resting juices and a splash more water to loosen if you like. Remove from the heat.