Sirloin Steak and Handcut Rosemary Chips

Peel the garlic cloves. Pop half into a small piece of foil with a drizzle of oil and scrunch to enclose it. When the oven is hot, roast the potatoes on the top shelf until golden, 25-30 mins. Turn the potatoes halfway through. Add the garlic parcel to the tray for 10-12 mins of cooking time then remove. Meanwhile, grate the remaining garlic (or use a garlic press).

Trim the green beans. Heat a drizzle of oil in a frying pan on medium-high heat. Once the pan is hot, add the green beans and stir-fry until starting to char, 2-3 mins. Stir in the grated garlic, turn the heat down to medium and cook for 1 min. Then add a splash of water and immediately cover with a lid or some foil. Allow to cook until the beans are tender, 4-5 mins. Then transfer to a bowl and cover to keep warm.

Once the garlic has roasted, remove from the foil and mash with a fork. Pop into a small bowl with the butter and remaining rosemary. Season with salt and pepper, then mix to combine and set aside.

Pop the (now empty) frying pan back on high heat with a drizzle of oil. Season the steaks with salt and pepper. When the oil is hot, lay them 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 the steaks to a plate. Spoon over the butter, cover with foil and allow to rest for a couple of mins. IMPORTANT: Wash your hands after handling raw meat. The steak is safe to eat when the outside is browned.