Sirloin Steak

Meanwhile, cut the bottom 2cm off the asparagus spears and discard. Cut in half widthways. Halve, peel and chop the echalion shallot into as small pieces as you can manage. Peel and grate the garlic (or use a garlic press). Finely chop the chervil.

Reserve a cup of the potato water (for the sauce later), then drain the potatoes in a colander. Use a fork to press down gently on each potato so it just splits. Remove the baking tray from your oven and carefully tip the potatoes into the tray (careful of the hot oil!). Season with a pinch of salt and black pepper and then roast on the top shelf of your oven until crispy, 15-20 mins. Refill your saucepan with water and put on high heat.

Heat a frying pan over high heat. Drizzle a splash of oil over the steaks and season with salt and lots of black pepper. Rub the seasoning into the meat. When the pan is hot, carefully add the steaks. If you like your steak medium-rare, like us, cook for 4 mins on each side. If you like it medium, add a further 2 mins cooking time to each side. Once cooked, rest them on a chopping board for maximum juiciness!

Add the asparagus to the saucepan of boiling water with a pinch of salt. Simmer until tender, 5 mins then drain in a colander. Meanwhile, pop your frying pan back on medium heat (don't wash). Add the shallot and cook until soft, 3-4 mins. Add the garlic and cook for 1 minute, then add the white wine vinegar and allow to evaporate before pouring in the potato water (amount specified in the ingredient table) and stirring in the chicken stock pot.