Sirloin Steak and Cheese Board Dauphinoise

Once boiling, add the potato slices to the water and simmer until just tender, 8-12 mins. Once cooked, carefully drain in a colander.

Meanwhile, peel and grate the garlic (or use a garlic press).

Grate the Cheddar and Red Leicester cheese. 

Pop the Brussels sprouts onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.

When the oven is hot, roast on the middle shelf until browned and tender, 18-20 mins. Turn halfway through.

Return the (now empty) potato pan to medium heat with a drizzle of oil.

Once hot, add the garlic and cook until fragrant, 30 secs.

Stir in the creme fraiche, chicken stock paste, Cheddar cheese, Red Leicester cheese and water for the dauphinoise (see pantry for amount). Bring to the boil, then remove from the heat. Season to taste with salt and pepper.

Lay the cooked potato slices in layers in an appropriately sized ovenproof dish, then pour over the creamy sauce. Sprinkle over the hard Italian style cheese. Bake on the top shelf of your oven until golden brown and bubbly, 15-20 mins. TIP: Put the dish onto a baking tray to catch any drips.

While the dauphinoise bakes, pour the water for the jus (see pantry for amount) into a small saucepan and bring to the boil on high heat.

Stir in the red wine jus paste, then reduce the heat to medium-high. Allow the sauce to bubble and thicken, stirring regularly, 5-6 mins. Remove from the heat.

Meanwhile, heat a drizzle of oil in a large frying pan on high heat. Season the steaks with salt and pepper.

Once the oil is hot, lay the steaks into the pan and fry until browned, 1 min on each side. Lower the heat slightly and cook for another 1-2 mins on each side if you want them medium-rare. TIP: Cook for 1-2 mins more if you like it more well done.

Once cooked, transfer to a board, cover with foil and allow to rest for a couple of mins. IMPORTANT: Wash your hands and equipment after handling raw meat. The steak is safe to eat when browned on the outside.

When ready, add the red pepper chilli jelly and dried cranberries to the Brussels sprouts and toss to coat.