Pine Nut Crusted Lamb Steak

Put the panko breadcrumbs onto a plate and add the olive oil for the crumb (see ingredients for amount), pine nuts and dried rosemary. Season with salt and pepper. Stir together to ensure the crumbs are nicely oiled. Season the lamb steaks with salt and pepper, then spread half the Dijon mustard evenly over each steak, ensuring they are completely covered. Press the steaks into the crumbs, making sure they are evenly coated. IMPORTANT: Wash your hands and equipment after handling raw meat.

Heat a drizzle of oil in a large frying pan on medium-high heat. When the pan is hot, carefully lay in the crumbed lamb steaks. Fry until the crumbs are golden, 2 mins each side. Then transfer to a baking tray and roast on the top shelf of your oven for 5 mins if you want them medium-rare. TIP: Cook for a few more mins if you prefer yours more well done. IMPORTANT: The lamb is safe to eat when the outside is browned.

Once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Add the butter, cheese, parsley and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper. Cover with a lid to keep warm.

Wipe out your pan, then pop back on medium-high heat. Add the spinach and season with salt and pepper. Stir together and cook until wilted, 1-2 mins. Stir in the garlic and cook for 1 min more, then stir in the creme fraiche and cook until piping hot. Taste and season if needed, then remove the pan from the heat.