Sirloin Steak and Mini Hasselback Potatoes

Meanwhile, halve, peel and thinly slice the shallot. Trim the green beans then chop into half. Remove the steaks from the fridge to allow them to come up to room temperature. IMPORTANT: Wash your hands after handling raw meat.

Heat a drizzle of oil in a small saucepan on a medium-high heat. When hot, add the shallot and cook until soft, 3-5 mins. Add the water (see ingredients for amount) and chicken stock paste. Bring to the boil and cook until reduced by half, 5-6 mins. Add the creme fraiche, bring to the boil and remove the pan from the heat.

Heat a drizzle of oil in a frying pan on high heat. Season the steaks with salt and pepper. When the oil is 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 for medium-rare. TIP: Cook for 1-2 mins more if you like it more cooked. IMPORTANT: The steak is safe to eat when the outside is browned. Once cooked, transfer to a plate, cover with foil and allow to rest for a couple of mins.

Once the steak is out of the pan, wipe out the pan with kitchen paper. Pop back on medium-high heat with a drizzle of oil. Add the beans, season with salt and pepper, then stir-fry until tender, 4-6 mins. TIP: Add a splash of water and cover to steam them if needed.