Sirloin Steak

Halve, peel and thinly slice the red onion. Heat a drizzle of oil in a large saucepan on medium heat. Add the onion with a pinch of salt, stir and cook until soft and caramelised, 15-20 mins. Stir every now and then to make sure it is not burning. When soft, transfer to a bowl and cover to keep warm. We will be adding them to the potato later.

Meanwhile, halve, peel and thinly slice the shallot. Roughly chop the parsley (stalks and all). Crush the peppercorns in a freezer bag with the bottom of a saucepan or a rolling pin. Season the steak with a pinch of salt and pepper. IMPORTANT: Remember to wash your hands and equipment after handling raw meat.

Return your now empty pan to medium heat and add a splash of oil. Add the shallot and stir until soft, 5 mins. Add the crushed peppercorns and stir in the white wine vinegar. Allow the vinegar to bubble away. Stir in the stock pot until dissolved. Pour in the water (see ingredients for amount) and allow it to reduce for 3 mins. Stir in the crème fraîche, then take off the heat.

Heat a splash of oil in a frying pan over high heat. Once hot, lay in the steak. Cook until browned, 2-3 mins on each side for medium-rare. Cook for a further minute on each side if you like it medium. Transfer to a plate, cover with foil and leave to rest for a few mins. IMPORTANT: The steak is safe to eat when the outside is cooked.