Sirloin Steak

Meanwhile, halve, peel and finely slice the shallot. Peel and grate the garlic (or use a garlic press). Finely chop the chervil (stalks and all).

When the 10 mins is up, pour some of the potato water (see ingredients for amount ) into a measuring jug, then drain the potatoes in a colander. Remove the baking tray from your oven, tip the potatoes into your tray (careful, the oil is hot). Season with a pinch of salt and pepper. Roast on the top shelf of your oven until crisp, 15-20 mins. Refill your now empty saucepan with water, put on high heat.

Put a frying pan on high heat (no oil). Drizzle the steak with oil, season with salt and pepper and rub into the meat. Lay the steak in the pan and cook, 4 mins on each side for medium rare. For medium, cook for a further 2 mins on each side. Once cooked, rest on your chopping board covered loosely with foil (for maximum juiciness).

Add the tenderstem® to your pan of boiling water with a pinch of salt. Simmer until tender then drain, 5-6 mins. Meanwhile, pop your frying pan back on medium heat (don't wash) with a drizzle of oil. Add the shallot, cook, stirring, until soft, 3-4 mins. Add the garlic, cook for 1 minute, then pour in the reserved potato water. Stir in the stock pot.