Striploin Steak & Dijon Butter

In a small 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 on the middle shelf until the potato has softened, 15 minutes. Remove from the oven and 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, the remaining garlic and a pinch of salt and pepper to the bowl with the butter. Mash with a fork until combined.

See Top Steak Tips (left) for extra info! When the potatoes have 10 minutes left, heat a drizzle of olive oil in a large frying pan over a high heat. Season the steak with salt and pepper on both sides. When the oil is hot, add the steaks and cook for 2-3 minutes on each side (depending on thickness), or until cooked to your liking. Transfer to a plate to rest for 5 minutes. 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.

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.