Melty Mushrooms, Steak & Blue Cheese

Boil a kettle

Cut the potatoes into bite-size pieces, keeping the skins on

Add them to a pot of salted boiled water over a high heat

Bring to the boil and cook for 10-15 min or until fork-tender

Meanwhile, pat the steaks dry with kitchen towel

Rub them with a little vegetable oil and season generously with salt

Heat a dry, wide-based pan (preferably non-stick) over a medium-high heat for 1 min

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

Transfer the cooked steaks to a plate, cover with a clean teatowel and leave to rest

Reserve the pan for the next step

Peel and slice the onion(s) finely

Cut the mushrooms into thick slices

Return the pan to a medium heat with 1 tbsp (2 tbsp) vegetable oil and a knob of butter (optional)

Add the onion and mushrooms with a big pinch of salt (to draw out the moisture)

Cook for 8 min over a medium heat until both have softened and caramelised

Once the potatoes are cooked, drain and return them to the pot

Chop the parsley finely, including the stalks

Add the parsley to the drained potatoes with a splash of milk, a knob of butter and plenty of salt and pepper

Mash thoroughly, then set aside, covered, until serving

Slice the steak and pour any resting juices into the mushroom pan with the Henderson's relish

Add 1 tbsp (1.5 tbsp) butter and 1 tbsp (1.5 tbsp) flour to the mushrooms and stir to combine

Cook for a further 2 min, then add 200ml (400ml) milk and stir again

Stir until the sauce is creamy and thickened, then remove the pan from the heat

Add the steak and crumble in half (all) the blue cheese

Taste for seasoning and add more salt and pepper if desired