MONDAY

Ingredients225g/8oz sirloin steak, cut equally in half2-3 potatoes, peeled and quartered3 tbsp olive oilsalt and pepperrosemaryChestnut Mushroom Sauce10g / small knob butter for frying2 cloves of garlic, peeled and crushed2-3 chestnut mushroomswhite wine, to taste2 tbsp double creamchicken stock cubeknob of butterRed Onion Marmalade1 red onion, peeled and chopped1 white onion, peeled and chopped2 tbsp red wine1 tsp beef extract1 tsp strawberry seedless jam1 tbsp balsamic vinegar1 tbsp red wine vinegarmixed saladvinaigrette dressing

1. Preheat the oven to 220C/425F/Gas 7 for the roast potatoes.
2. Boil the potatoes for about 10 minutes until they are soft but still slightly firm. Cover the potatoes in olive oil and bake in a tray for about 20-25 minutes. Remove from the oven and season with salt, pepper and rosemary.
3. Meanwhile, place the steak under a hot grill and grill on either side for 5-10 minutes, depending on how you prefer your steak to be cooked.
4. To make the chestnut mushroom sauce, fry the oil in a pan and add the garlic. Fry the mushrooms for 2 minutes, then add the white wine and reduce the mixture. Add the cream and crumble in the stock cube, then add the salt, pepper and a knob of butter to thicken up the sauce. Leave to one side.
5. To make the red onion marmalade, fry the red and white onion in a pan, then pour in the red wine, adding salt, pepper, beef extract, jam, balsamic vinegar and red wine vinegar until you have a sweet and sour tasting mixture.
6. Serve the mixed salad on the side of each plate, along with a generous helping of potatoes, and onion sauce, then the steak which is topped with the mushroom sauce.