Porterhouse Steak & Red Wine Jus

• Meanwhile, finely chop garlic. • Trim green tops from Dutch carrots and scrub them clean (halve any thick carrots lengthways). • Thinly slice kale, disregarding any larger pieces of stalk.

• See 'Top Steak Tips' (below). In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When 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 steak from pan, cover and rest for 10 minutes. Season with salt.

• While the beef is resting, wipe out frying pan then return to medium-high heat with a drizzle of olive oil. • Cook carrots until softened, 4-5 minutes. • Add kale, the butter and garlic and cook until fragrant and wilted, 1-2 minutes.

• Meanwhile, in a small microwave-safe bowl, microwave red wine jus, in 30 second bursts, until warmed through.