Sirloin Steak and Rosemary Wedges

Meanwhile, pop the wedges on a large, low sided, wide baking tray. Drizzle with oil, then season with salt and pepper and sprinkle over the rosemary. Toss to coat, then spread out in a single layer. Once your oven is hot, roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking. Tip: Use two baking trays if necessary, you want the potatoes nicely spread out.

Meanwhile, heat a drizzle of oil in a large saucepan on medium high heat. Once the oil is hot, add the cabbage and mustard seeds and stir fry for 2 mins. Pour in the soy sauce, balsamic vinegar, red currant jelly and water (see ingredients for both amounts). Stir and bring to a simmer, then reduce the heat to medium low, cover with a lid and leave to cook until the cabbage is tender, 10-12 mins. Stir twice in this time.

Once the cabbage is tender, remove the lid, increase the heat to medium and cook until the liquid has reduced, 8-10 mins. Remove from the heat.

5 mins before the potatoes and cabbage are cooked, heat a drizzle of oil in a frying pan on high heat. Season the steaks with salt and pepper. When the oil is hot, lay the steaks in the pan and brown for a minute on each side. Lower the heat slightly and cook for another 1-2 mins on each side for medium rare. TIP: Cook for 1-2 mins more if you like it more cooked. IMPORTANT: The steak is safe to eat when the outside is browned.