Sirloin Steak with Roasted Garlic & Parsley Butter

Pop the chips onto a large, low-sided, wide baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. When the oven is hot, roast on the top shelf until golden, 25-30 mins. Turn halfway through. TIP: Use two baking trays if necessary, you want the chips nicely spread out.

Pop the baby plum tomatoes onto another baking tray. Drizzle with olive oil and season with salt and pepper. Add the parcels with the garlic cloves to the tray. Roast on the middle shelf of the oven until the tomatoes soften and and the garlic cloves have softened 10-12 mins.

Once the tomatoes are roasted, pop them into a bowl, stir in the French dressing and set aside. Once the garlic is softened, pop into a small bowl along with the butter and parsley, mash with a fork until combined.

Heat a drizzle of oil in a large frying pan on high heat. Season the steaks with salt and pepper. When the oil is 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 cooked. IMPORTANT: Wash your hands and equipment after handling raw meat. The steak is safe to eat when the outside is browned.