Sirloin Steak With Potato Rösti, Parsnip Purée And Redcurrant Jus

Preheat the oven to 200°C/ 180°C (fan)/ gas 6, then take your steak out of the fridge, open the packet and let it adjust to room temperature and boil a full kettle

Grate your potatoes (skins on), then add to the middle of a tea towel and bring the four corners together to form a ball, twist the ball and squeeze out as much of the liquid as you can

Add the grated potato to a bowl and season with a pinch of salt and pepper

Add a drizzle of vegetable oil to a cold, wide-based pan (preferably non-stick), then add piles of grated potato (1 per person!), to the pan and firmly shape them into a potato cake – this is your potato rösti

Heat the pan over a medium-high heat and cook for 5-6 min or until golden, then flip the rösti carefully with a spatula and cook for 4-5 min further or until golden brown

Tip: Don't move the rösti around the pan too much so they stay together!

Meanwhile, peel and chop your parsnip[s] into bite-sized pieces

Add the chopped parsnip to a pot of boiled water over a high heat and cook for 15 min or until fork-tender

Once done, drain the cooked parsnip and add it to a food processor with your clotted cream and 75ml [100ml] [125ml] milk

Season with a generous pinch of salt and blitz until smooth – this is your parsnip purée

Once the rösti[s] is golden, transfer to a baking tray and reserve the pan

Put the tray in the oven for 20 min or until golden and cooked through

Dissolve your soy sauce and redcurrant jelly in 100ml [150ml] [200ml] boiled water – this is your redcurrant stock

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

Return the reserved pan to a high heat and once very hot, add the seasoned steak[s]

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

Once the steak is cooked, transfer to a plate to rest

Whilst the steak is resting, reduce the heat to medium and add the redcurrant stock to the pan and cook for 5-6 min or until thickened so it coats the back of a wooden spoon

Add a small knob of butter and give it a good mix up until melted – this is your redcurrant jus

Return the parsnip purée to a pot over a low heat and cook for 1-2 min or until warmed through

Peel and finely chop (or grate) your garlic

Meanwhile, heat a separate large, wide-based pan (preferably non-stick) with a small knob of butter over a medium heat

Once melted, add the chopped garlic and cook for 1 min or until fragrant

Wash your spinach, then pat it dry with kitchen paper and add it to the pan with a pinch of salt and pepper and cook for 2-3 min or until starting to wilt – this is your garlic spinach