Seared Steak with BBQ Sauce and "Rig n Cheese"

Whilst your pasta cooks, grate the Cheddar cheese and keep to the side. Mix the wholegrain mustard into the crème fraiche.

Get the steaks out of the fridge and place on a plate. Drizzle on a glug of oil and season each steak with a pinch of salt and a good grind of black pepper. Put a frying pan on high heat and pre-heat your grill to its highest setting.

When the pan is very hot, carefully lay your steaks in your pan and cook for 3-4 mins on each side. Tip: We like our steak medium rare but if you want it medium cook for a couple of minutes more on each side. For well done steak, cook it for at least 8 mins on each side.

As your steaks cook, finish off your "rig n cheese". Mix the cooked pasta with the crème fraiche and stir in half of the grated Cheddar. Taste and add more salt and pepper if you feel it needs it. Spoon your pasta into an ovenproof tray and sprinkle the leftover grated cheese on top.

When your steaks are ready remove them from the pan and pop them on your chopping board to rest. Don’t wash the pan you cooked them in! Remove it from the heat and add the BBQ sauce to the pan. Stir it well to pick up the lovely meat juices from the pan

As the steak rests, pop your pasta under the grill for 3 mins or until the cheese is golden and bubbling.