Herby Porterhouse Steak & Mash

• Meanwhile, trim green beans. Chop broccoli (including stalk!) into small florets. • Zest lemon to get a generous pinch, then slice into wedges. Finely chop garlic. • Slice onion into 1cm-thick rounds, then separate into rings.

• In a medium bowl, combine cornflour, lemon pepper seasoning and a generous pinch of salt. Add onion and toss to coat. • In a medium frying pan, heat a generous drizzle of olive oil over medium-high heat. • When oil is hot, shake off excess flour and cook onion (in batches), turning occasionally, until golden, 5-7 mins. • Transfer to paper towel-lined plate and set aside.

• While onion rings are cooking, heat a large frying pan over medium-high heat with a drizzle of olive oil. • When the oil is hot, cook porterhouse steak for 5-6 minutes each side for medium, or until cooked to your liking. • Using tongs, hold steak upright and sear fat until golden, 1 minute. • Remove from heat, sprinkle with herb & mushroom seasoning, turning steak to coat. • Transfer to a plate, top steak with the butter (for the steak), cover and rest for 5-8 minutes.

• While steak is resting, wipe out large frying pan and return to high heat with a drizzle of olive oil. • Cook broccoli and green beans, tossing until tender, 5-6 minutes. Reduce heat to medium, and add garlic and cook until fragrant, 1 minute. • Add a generous squeeze of lemon juice and season to taste.

TIP: Add a dash of water to the pan to help speed up the cooking process.