Sirloin Steak and Handcut Rosemary Chips

Pop half the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it.

When the oven is hot, roast the chips on the top shelf until golden, 25-30 mins. Turn halfway through.

At the same time, add the garlic parcel to the tray for 10-12 mins of cooking time, then remove from the oven and set aside to cool.

Meanwhile, peel and grate the remaining garlic (or use a garlic press). Trim the green beans.

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the green beans and stir-fry until starting to char, 2-3 mins.

Stir in the grated garlic, then turn the heat down to medium and cook for 1 min.

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 and cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.

Pop the mashed garlic into a small bowl with the butter and remaining rosemary. Season with salt and pepper, mix well, then set your garlic butter aside.

Pop the (now empty) frying pan back on high heat with a drizzle of oil. Season the steaks with salt and pepper.

Once 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 the steaks to a plate. Spoon over the garlic butter, cover with foil and allow to rest for a couple of mins. IMPORTANT: Wash your hands and equipment after handling raw steaks. They're safe to eat when the outside is browned.