Steak & Creamy Leek Mash

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Peel, quarter, and cut the carrots lengthwise into sticks (approx. 6cm long)

Place on an oven-proof tray and mix well with the honey, cinnamon, and 1-2 tbsp of olive oil

Oven-roast for 20-25 min, or until caramelized

Boil a kettle

Peel and cut all the potatoes to roughly equal size (approx. 5cm chunks)

Add the potatoes and salt (optional) to a pot of boiling water and boil for 12 min or until you canbegin to pierce them with a knife (they will continue cooking in step 4)

Cut the leek(s) in half and wash carefully to remove any grit from between the leaves

Slice the leek(s) thinly (approx. 1cm)

Add the leek to the pot approx. 3 min before the potatoes are completely tender

Once the potatoes and leeks are done drain them, add 15g (30g) of butter and mash

Season to your taste with salt and pepper and cover until serving

Check the carrots and remove from the oven once done

Season the steaks to your taste on both sides with salt and pepper

Add 1-2 tbsp of olive oil to a pan on a high heat

Once the oil is hot, add the steaks and cook for 2-4 min on each side or until cooked through to your preference

Remove the steaks from the pan, cover well and allow to rest for 2 min

Return the steak pan to the heat

Add 100ml (150ml) of water, scrape the bottom and stir well

Reduce by half, remove from the heat and add any juices from the resting meat to make a pan sauce

Tip: For a richer sauce, swirl in a knob of butter just before taking off the heat