Steak and Creamy Chipotle Sauce

When the potatoes have been cooking for 10 mins, heat a drizzle of oil in a frying pan on medium-high heat. Once the pan is hot, add the green beans and stir-fry until starting to char, 2-3 mins. Stir in the garlic, turn the heat down to medium and cook for 1 min. Then add a splash of water and immediately cover with a lid or some foil. Allow to cook until the beans are tender, 4-5 mins. Transfer to a bowl, and cover with foil.

When the potatoes have cooked for 20 mins, remove them from the oven. Use the bottom of a bowl or pan to lightly crush each potato half. Drizzle the smashed potatoes with more oil and the dried thyme, then return to the top shelf until crispy and golden, 10-15 mins.

Meanwhile, heat a drizzle of oil in the empty frying pan on high heat. Season the steaks with salt and pepper. When the oil is hot, lay the steaks in the pan and brown for a minute 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: Wash your hands and equipment after handling raw meat. The steak is safe to eat when the outside is browned. Once cooked, transfer to a board, cover with foil and allow to rest while you make the sauce

Pop the frying pan back on high heat (no need to wash). Add the water (see ingredients for amount), chicken stock paste and chipotle paste (see ingredients for amount). TIP: Add less if you don't like too much heat. Stir, bring to the boil and simmer until thickened, 2-3 mins. Add the creme fraiche, bring to the boil and then remove from the heat. Taste and add more chipotle paste if you like it hot!