Lamb Steaks and Black Garlic Butter

Meanwhile, quarter the sweetheart cabbage lengthways. Pop the butter into a small bowl and add the black garlic cloves and half the parsley. Use a fork to mash the garlic cloves into the butter. Season with a pinch of salt then keep to one side. Heat a drizzle of oil in a large frying pan on medium-high heat. Once the oil is hot, add the breadcrumbs. Season with salt and pepper and fry, stirring regularly, until lightly toasted, 3-4 mins. TIP: Watch them like a hawk as they can burn easily. Once cooked, transfer the toasted crumbs to a bowl and add the remaining parsley. Stir again and set aside.

Once the potatoes are cooked, drain in a colander. Pop them on a large baking tray. Drizzle with oil, season with salt, then toss to coat. Spread out in a single layer. Use the back of a large spoon or potato masher to gently crush each potato. When the oven is hot, roast on the top shelf of your oven until crispy, 25-30 mins. Turn halfway through.

When the potatoes have been in your oven for about 10 mins, pop your frying pan back on medium-high heat and add a drizzle of oil. When hot, add the cabbage quarters and cook until golden brown, 3-4 mins each cut side. Then pop onto a large baking tray and roast on the middle shelf of your oven until tender, 9-10 mins.

Meanwhile, pop your frying pan back on high heat and add a drizzle of oil. When hot, lay the lamb steaks into the pan, season with salt and pepper and fry until browned all over, 8-10 mins total (for medium-rare). Turn every 2 mins. TIP: Cook for 2-3 mins extra if you prefer yours well done. When cooked, transfer 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.