Matured Sirloin Steak with Truffle Mash

Meanwhile, finely slice the chives (or snip with scissors). Once softened, remove the garlic from the foil, discard the skin and mash with the back of a fork until smooth. Pop the garlic in a small bowl along with half the chives, season with salt and pepper. Use a fork to mix the garlic and chives into the butter. Set aside.

When the potatoes have 5 mins left to cook, 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 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: The steak is safe to eat when the outside is browned. Transfer to a plate and divide the herby butter between the steaks. Cover with foil and leave to rest for 6-8 mins while you cook the broccoli and finish the mash.

While the steaks rest, heat a drizzle of oil in a frying pan on high heat. Add the broccoli, season with salt and pepper and cook for 2 mins then add a splash of water and cover with a lid or some foil. Cook until tender, 3-4 mins more. Remove from the heat.

Meanwhile, when the potatoes are ready, drain in a colander and return to the pan, off the heat. Add a knob of butter and a splash of milk (if you have it), season with salt and pepper and mash until smooth. Stir through the remaining chives, remaining roasted garlic and the truffle zest until well combined.