Sirloin Steak

Meanwhile, trim the radish of any green shoots, then cut in half. Remove the tarragon leaves from their stalks and finely chop. Roughly chop the chervil. Halve, peel and chop the shallot as finely as you can. Spread the radish out on another lined baking tray, drizzle over some oil and season with salt and black pepper. When the squash has 10-12 mins left, pop the radish in to roast until just tender.

Put a frying pan on high heat. Put the steaks in a mixing bowl and add a drizzle of oil. Season well with salt and plenty of black pepper, then mix to ensure the steaks are well coated. When the pan is smoking hot, carefully lay in the steaks. For medium-rare (our favourite), fry for 4 mins each side. When done, remove the pan from the heat and put the steaks on a plate. Cover loosely with foil to rest and keep warm. Keep the pan!

Return the pan to low heat (make sure it's not super hot, otherwise your shallot will burn!) and add a drizzle of oil. Add the shallot and cook, stirring, until softened, 5 mins. Add the cider vinegar to the pan and allow it to bubble away before stirring in the chicken stock pot and the water (amount specified in the ingredient list). Bring the sauce up to a boil, lower the heat and simmer until reduced by half, 5 mins.

When the radish is cooked (should be just tender), remove from your oven and pop a quarter of the butter on top. Toss the radish and butter together so that the butter melts and gives the radish a nice glaze. To finish the sauce, remove the pan from the heat and add the remaining butter. Swirl the pan to melt the butter, then give it a quick stir to ensure it's all mixed together. Finally, stir through the tarragon.