Sirloin Steak and Peppercorn Sauce

Meanwhile, halve, peel and thinly slice the red onion.

Heat a drizzle of oil in a large frying pan on medium heat. Once hot, add the onion and season with salt. Stir and cook until soft and caramelised, 15-20 mins. Stir occasionally and adjust the heat if necessary. 

When soft, transfer to a bowl and cover to keep warm - you'll add it to the potatoes later.

Meanwhile, season the steaks with salt and pepper.

Halve, peel and thinly slice the shallot. Roughly chop the parsley (stalks and all).

Return your (now empty) pan to medium heat with a drizzle of oil.

Once hot, add the shallot and stir until softened, 5 mins. Add the cracked black pepper and stir in the cider vinegar.

Allow the vinegar to bubble away, then stir in the chicken stock paste and water for the sauce (see pantry for amount) and allow it to reduce for 3 mins.

Stir in the creme fraiche, then remove from the heat.

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

Once hot, lay the steaks in the pan and brown for 1 min on each side. Lower the heat slightly and cook for another 1-2 mins on each side for medium-rare. TIP: Cook for 1-2 mins more if you like it more well done. IMPORTANT: Wash your hands and equipment after handling raw meat. They're safe to eat when the outside is browned.

Once cooked, transfer to a plate, cover with foil and leave to rest for a few mins.