Sirloin Steak and Garlic Parsley Butter

Pop the shallot layers onto a baking tray. Drizzle with oil and the balsamic vinegar, then season with salt and pepper. When the oven is hot, roast on the top shelf until soft, 15-20 mins. When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins. Once cooked, drain in a colander and return to the pan, off the heat.

Meanwhile, halve the Tenderstem® widthways. Halve any thick broccoli stems lengthways. Peel and grate the garlic (or use a garlic press). Finely chop the parsley (stalks and all). Put the butter in a small bowl and mash with a fork until soft. Stir in the garlic and parsley. Set aside.

Heat a drizzle of oil in a large frying pan on high heat. Season the steaks with salt and pepper. When the oil is hot, lay the steaks in 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 cooked. Once cooked, transfer to a plate and top with the garlic parsley butter. Cover with foil and leave to rest. IMPORTANT: Wash your hands and equipment after handling raw meat. The steak is safe to eat when the outside is browned.

Return the (now empty) frying pan to medium heat with a drizzle of oil. Halve any thick broccoli stalks. Once hot, add the broccoli to the pan and stir-fry for 2-3 mins, then add a splash of water. Pop a lid on the pan, or cover in foil, and cook until tender, a further 2-3 mins. Season with salt and pepper. Meanwhile, mash the potatoes until smooth, adding a knob of butter and splash of milk (if you have any). Season to taste.