Balsamic-Glazed Steak & White Bean Mash

Boil a kettle 

Peel and cut the potatoes into rough, bite-size pieces (skins on)

Peel the garlic

Add the potatoes and whole garlic cloves to a pot (with a matching lid) of salted boiling water

Bring the pot to the boil over a high heat and cook, covered, for 10-15 min or until fork-tender 

Once cooked, drain and return to the pot with a knob of butter and splash of milk, then cover and set aside until step 7 

Tip: Covering the hot, cooked potatoes encourages them to steam and they will mash more easily

Meanwhile, cut the courgette(s) into quarters lengthways, then into bite-size pieces

Chop the tomato(es) into a large dice

Add 2-3 tbsp vegetable oil to a pan over a medium-high heat

Once hot, add the courgette and a pinch of salt and cook for 3 min or until coloured

Reduce the heat to medium-low, add the tomatoes with a pinch of sugar and cook for a further 5 min or until slightly softened, then remove from the heat and set aside

Pat the steaks dry with kitchen towel, rub both sides with vegetable oil and season both sides with salt

Heat a separate pan over a medium-high heat

Once the pan is very hot, add the steaks and cook for 1 min on one side only

Flip the steak and add the balsamic vinegar with a pinch of sugar (this helps it caramelise) 

Cook for 1 min further, then transfer the cooked steaks (with any remaining balsamic) to a plate and cover with a tea towel to 'rest' until serving

Mash the potatoes until smooth and season very generously with salt and pepper

Rinse and drain the cannellini beans and add them to the mash

Place the pot over a medium-low heat and cook for 3 min or until the beans are warmed through