Sirloin Steak & Dijon Butter

In a baking dish, combine the light thickened cream, 1/2 the garlic, a pinch of salt and pepper and crumbled chicken stock (1 cube for 2 people / 2 cubes for 4 people). Add the potato slices and arrange so they sit flat, gently shaking the dish to cover with the cream mixture. Sprinkle with the grated Parmesan cheese and season with pepper. Cover the dish with foil, then bake until the potato has softened, 15 minutes. Remove the foil, then bake until golden and the centre can be easily pierced with a knife, 10 minutes.

While the dauphinoise potatoes are baking, trim the green beans. Cut the zucchini into small chunks. Add the Dijon mustard and the remaining garlic to the butter. Season and mash with a fork until combined.

See Top Steak Tips (below) for extra info! Heat a drizzle of olive oil in a large frying pan over a high heat. Season the steak on both sides. When the oil is hot, cook the steaks for 2-3 minutes on each side (depending on thickness), or until cooked to your liking. Transfer to a plate to rest. TIP: This will give you a medium steak but cook for a little less if you like it rare, or a little longer for well done.

Top Steak Tips!

1. Use paper towel to pat steak dry before seasoning.
2. Check if steak is done by pressing on it gently with tongs - rare steak is soft, medium is springy and well-done is firm.
3. For ultimate tenderness, let steak rest on a plate for 5 minutes before slicing.

While the steak is resting, return the frying pan with a good dash of water over a medium-high heat. Add the green beans and zucchini and cook until softened, 4-5 minutes. Remove from the heat and season to taste.