Sirloin Steak and Creamy Mushroom Sauce

Transfer the potatoes to an ovenproof dish and pour in the chicken stock you just made. Cook on the top shelf of the oven uncovered until they are tender and you can easily slip knife into them, 25-30 mins. TIP: Make sure the liquid comes three quarters of the way up the potatoes - if it doesn't, top up the dish with a little more water.

Meanwhile, wipe out the pan that you cooked the potatoes in and return to a high heat with the water for the sauce (see ingredients for amount). When boiling, add the wild mushroom paste, whisk well to combine. Simmer until thick enough to coat the back of a spoon (the consistency of double cream), 3-5 mins. Add the creme fraiche and bring to the boil. Taste, season with pepper if needed then set aside.

Heat a drizzle of oil in another large frying pan on medium-high heat. Season the steaks on both sides with salt and pepper. When hot, add the steaks to the pan. Fry until they are browned, 1 min on each side. IMPORTANT: Wash your hands after handling raw meat. Lower the heat to medium and cook the steaks for another 1-2 mins on each side if you want them cooked to medium-rare. Add 1-2 mins extra on each side if you like your steak medium or well done. IMPORTANT: The steak is safe to eat when the outside is browned.

When the steak is cooked, transfer it to a plate to rest and cover with tin foil. Return the pan to the medium heat, with a splash of oil if dry. Add the cavolo nero and the water (see ingredients for how many tbsp you need), cover with a lid or tin foil and cook until tender, 3-5 mins. TIP: Discard any tough stalks from the cavolo nero. Taste and season with salt and pepper.