Rump Steak & Blue Cheese Baguette With Hot Sauce & Chips

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Before you start cooking, take your steak out of the fridge, open the packet and let it adjust to room temperature

Cut your potatoes (skins on) into chips

Slice your tomato[es] into rounds

Peel and grate your garlic

Add the chips and sliced tomato to a baking paper-lined baking tray with a drizzle of olive oil

Top the tomato with the grated garlic and a pinch of sugar

Season everything with a generous grind of black pepper and a pinch of salt and put the tray in the oven for 20-25 min or until golden and crisp

Meanwhile, crumble your stilton into small pieces

Combine the crumbled stilton and mayo with 1 tbsp [1 1/2 tbsp] [2 tbsp] cold water – this is your blue cheese mayo

Wash your salad

Combine your white wine vinegar with a generous drizzle of olive oil and a pinch of salt, pepper and sugar – this is your dressing

Add the salad to dressing and toss – this is your dressed salad

Heat a large, wide-based pan (preferably non-stick) over a high heat

Pat your steak[s] dry with kitchen paper, then drizzle them with vegetable oil and season with a pinch of salt on both sides

Once very hot, add the steak[s] to the pan

For rare, cook for 2-3 min max on each side; for medium-rare, cook for 3-4 min on each side; for medium, cook for 4-5 min on each side

When everything's nearly ready, remove the tray with the chips from the oven and add your baguette[s]

Return the tray to the oven for 2-3 min or until warmed through and crusty

Slice each warmed baguette in half (without cutting all the way through) and open it out like a book

Once the steaks are cooked, transfer to a plate to rest

Slice the rested steak finely on a clean board