Pan-Fried Sirloin Steak

Trim the spring onion and thinly slice. Finely chop the black garlic cloves. Pop the butter into a small bowl and add the black garlic cloves. Use a fork to mash the garlic cloves into the butter. Season with salt and a pinch of chilli flakes (careful, they're hot!) then keep to one side.

In a medium bowl, mix the Dijon mustard (see ingredients for amount) with the red wine vinegar. Gradually mix in the olive oil (see ingredients for amount) until you have a thick mustardy dressing. TIP: use a whisk if you have one. Season with salt and pepper and keep to one side, we will dress the pea shoots later.

Heat a drizzle of oil in a frying pan on high heat. Season the 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 1-2 mins on each side for medium rare. TIP: Cook for 1-2 mins more if you like it more cooked. IMPORTANT: The steak is safe to eat when the outside is browned.

When the steak is cooked to your liking, pop it onto a plate and spoon the black garlic butter on top. Cover loosely with foil and leave to rest for 2 mins. Drain the potatoes in a colander and return to the pan off the heat. Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper and stir in the spring onion.