Sirloin Steak and Caramelised Onion Baguette

a) Remove the bread from the packaging and pop onto a baking tray along with the garlic parcel.

b) Bake on the top shelf until the bread is toasted and golden and the garlic has softened, 10-12 mins.

c) Once the onion has softened, add the sugar (see pantry for amount) and cook until caramelised, 1-2 mins more.

d) Once caramelised, remove the onion from the pan into a small bowl. Keep the pan for the next step.

a) Next, heat a drizzle of oil in a large frying pan on high heat. Season the steaks with salt and pepper.

b) Once the oil is hot, lay the steaks into the pan and fry until browned, 1 min on each side.

c) Lower the heat slightly and cook for another 1-2 mins on each side if you want them medium-rare. TIP: Cook for 1-2 mins more if you like it more well done.  IMPORTANT: Wash your hands and equipment after handling raw meat. The steak is safe to eat when browned on the outside.

a) Once cooked, transfer the steaks to a board, cover with foil and allow to rest for a couple of mins, then cut into bite-sized pieces.

b) While the steaks rest, grate the cheese.

c) Once baked, allow the bread to cool for 5 mins, then slice it in half lengthways and again widthways.

a) Once the garlic has cooked and cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.

b) In a small bowl, mix together the garlic and mayo, then season with salt and pepper.

c) Spread the roasted garlic mayo over each lid and base of the baguette halves.