Sirloin Steak and Creamy Tarragon Sauce

Pop the chips onto a large, low-sided, wide 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 top shelf until golden, 25-30 mins. Turn halfway through. TIP: Use two baking trays if necessary, you want the chips nicely spread out.

Pick the tarragon leaves from their stalks and roughly chop (discard the stalks). Pop the rocket into a large bowl (we'll dress this later).

15 mins before the chips are done, heat a drizzle of oil in a large frying pan on high heat. When the oil is hot, lay the steaks into the pan. Season them with salt and pepper 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 cooked. Once cooked, remove 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 the outside is browned.

Whilst the steak rests, return the pan (no need to wipe) to a medium-high heat. Add the water for the sauce (see ingredients for amount) and stir in the wild mushroom paste. Bring it to a simmer then stir through the creme fraiche and chopped tarragon. Simmer for 1 min and remove from the heat. When the sauce is ready, slice the rested steaks widthways into 1cm slices.