Sirloin Steak in Caribbean Style Sauce and Spiced Mac & Cheese

Meanwhile, grate the Cheddar Cheese. Peel and grate the garlic (or use a garlic press). Halve any thick broccoli stems lengthways. Trim the green beans. Cut the lime into wedges.

Pop the broccoli and beans onto a baking tray. Sprinkle over the bacon lardons. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. 

Roast on the middle shelf until tender and crispy and golden, 10-12 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

Once the pasta is cooked and back in the pan, return the saucepan to medium heat.

Stir in the jerk paste, creme fraiche, sugar and water for the sauce (see pantry for both amounts). Bring to a boil, then remove from the heat and stir in both cheeses. 

Mix vigorously until completely melted and combined. Season with salt and pepper. Add a splash of water if the sauce is looking a little thick. TIP: If the cheeses aren't melting, return to a low heat and continue to stir until melted.

Set aside and cover to keep warm.

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

Season the steaks with salt and pepper, then sprinkle over the Caribbean style jerk. 

Once hot, lay the steaks into 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 well done. IMPORTANT: Wash your hands and equipment after handling raw meat.

In the last min of cooking, add the garlic to the steak and melt in the butter (see pantry for amount).

Baste the steak with the garlic butter until cooked to your liking, 1 min. IMPORTANT: The steak is safe to eat when browned on the outside.

Once cooked, remove from the heat and squeeze over some of the lime juice.