Pan-Fried Lamb Steak and Fresh Basil Pesto

Meanwhile, in a large bowl, mix together the balsamic glaze, olive oil for the dressing (see pantry for amount) and a pinch of salt and pepper.
Cut the tomato into 1cm chunks, then add it to the bowl and toss together. Set aside for later.
Peel and grate the garlic (or use a garlic press).

Heat a drizzle of oil in a large frying pan on medium heat.
Once hot, add the garlic and cook until fragrant, 30 secs.
Add the creme fraiche, veg stock paste, reserved potato water and half the hard Italian style cheese. Mix together, bring to the boil, then remove from the heat. Season to taste with salt and pepper.

When the potatoes are cooked and drained, place them in layers in an appropriately sized ovenproof dish, then pour over the creamy sauce.
Bang the dish carefully a couple of times on a hard surface to get any air bubbles out. Sprinkle the remaining cheese on top.
Bake on the top shelf of your oven until golden brown and bubbly, 15-20 mins. TIP: Put the dish onto a baking tray to catch any drips.

Once the dauphinoise has been in the oven for about 5 mins, heat a drizzle of oil in a large frying pan on high heat.
Once hot, lay in the lamb steaks. 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 like it more 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 safe to eat when browned on the outside.