Peri Peri Lamb Steak and Hot Honey Sauce

a) Add the lamb steaks to a medium bowl with the peri peri seasoning, olive oil for the marinade (see pantry for amount) and a pinch of salt and pepper. 

b) Rub to coat all over. IMPORTANT: Wash your hands and equipment after handling raw meat.

a) Return the (now empty) frying pan to high heat.

b) Once hot, lay the steaks into the pan and fry until browned and medium-rare, 8-10 mins total. Turn every 2 mins. TIP: Cook each side for 1-2 min more if you like it more well done.

c) Once cooked, transfer to a board, cover with foil and allow to rest for a couple of mins. IMPORTANT: The lamb is safe to eat when browned on the outside.

a) Meanwhile, heat a drizzle of oil in a small saucepan on medium-high heat.

b) Once hot, add the peas and stir-fry for 2-3 mins. Season with salt and pepper.

a) Wipe out the (now empty) frying pan and return to low heat.

b) Melt the butter (see pantry for amount), then stir in the hot sauce and honey. Bring to the boil, then remove from the heat. TIP: If your honey has hardened, pop it in a bowl of hot water for 1min.

b) Once the potatoes are cooked, drain 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.