Rosemary Lamb Steak and Fondant Potatoes

Meanwhile, pour the boiled water for the stock (see pantry for amount) into a measuring jug with the chicken stock paste and half the garlic. Stir to combine.

Once browned, transfer the potatoes to an ovenproof dish, cut-side up, pouring over the butter from the pan. 

Pour in the chicken stock from your measuring jug. Season with salt and pepper. TIP: The potatoes should fit snugly in the dish and the stock should cover the potatoes by three quarters - add a splash more water if needed. 

When the oven is hot, cook on the top shelf until the potatoes are tender and you can easily slip a knife through, 25-30 mins.

Meanwhile, pick the mint leaves from their stalks and roughly chop (discard the stalks). 

When the potatoes are about halfway through cooking, wipe out the (now empty) frying pan and pop it back on high heat with a drizzle of oil.

Season the lamb with salt and pepper. Rub with the dried rosemary. TIP: Lamb steaks naturally vary in shape, so adjust the following timings depending on how you like yours cooked.

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. IMPORTANT: Wash your hands and equipment after handling raw meat. The lamb is safe to eat when browned on the outside. 

Whilst the steaks are frying, pour the water for the jus (see pantry for amount) into a small saucepan, bring to the boil on high heat.

Stir in the red wine jus paste, then reduce the heat to medium-high. TIP: If your red wine jus paste has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

Leave the sauce to bubble and thicken, stirring regularly, 6-7 mins. 

Once the steaks are cooked, transfer to a board, cover with foil and allow to rest until ready to serve.

Heat a drizzle of oil in the (now empty) frying pan on medium heat (no need to clean).

Once hot, add the remaining garlic and fry for 1 min, then stir in the creme fraiche and bring to the boil. Season with salt and pepper. 

Add the peas and spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins. 

Stir in the Parmigiano Reggiano and mint. Taste and season with salt and pepper.