Valentine's Day Rosemary & Garlic Lamb Steaks

Halve the salad potatoes widthways and pop onto a baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer, cut-side down. When the oven is hot, roast the potatoes on the top shelf, 20 mins. After 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 return to the top shelf until crispy and golden, 10-15 mins.

Once the smashed potatoes are back in the oven, heat a large frying pan on medium-high heat (no oil). Season the marinated lamb steaks with salt and pepper. When hot, lay them into the pan and fry until browned all over, 8-10 mins total (for medium-rare). Turn every 2 mins. Turn the heat down if needed. TIP: Cook for 2-3 mins extra if you like it more well done. Once cooked, transfer to a plate and leave to rest, covered loosely with foil. Set the pan aside. IMPORTANT: Wash your hands and equipment after handling raw meat. The lamb is cooked when browned on the outside.

Put a large saucepan of water with 1/2 tsp salt on to boil for the veg. While the lamb rests, pop the (now empty) frying pan back on medium-high heat with a drizzle of oil. When hot, add the onion and stir-fry until softened, 3-4 mins. Once softened, pour in the water for the sauce (see ingredients for amount). Bring to the boil, then stir in the red wine jus paste. Lower the heat slightly, then bubble away until reduced by half, 5-6 mins. Once glossy and thickened, remove from the heat.

Meanwhile, add the carrots to the pan of boiling water and cook for 2-3 mins. Add the broccoli, then cook the veg until just tender, 2-3 mins. Once cooked, drain in a colander and pop back into the pan. Add the butter, season with salt and pepper then toss to coat.

Once everything is ready, thinly slice the lamb and transfer to your serving plates. Serve the smashed potatoes and veg alongside. Spoon over the red wine jus to finish. Enjoy!

Pour the double cream into a medium saucepan and pop it on medium-high heat. Bring to the boil, then simmer for 1 min. Remove from the heat, then immediately add the chocolate chips. Allow to stand for 1 min, then stir together until smooth and well combined.

Pour the chocolate mixture into appropriately sized glasses/ramekins. TIP: Put these in the fridge beforehand to chill if you're in a rush - this will help the dessert to set. Allow to cool completely, then cover with cling film and pop into the fridge to set, 2-3 hours minimum.