Balsamic Steak with Red Cabbage

Chop, but don’t peel the potato, into wedge shaped pieces, roughly the width of your index finger. Pull the rosemary leaves off their stalks and chop the leaves finely. Put your potato wedges on a baking tray, drizzle with olive oil, add a pinch of salt, a good grind of pepper and your rosemary. Give your tray a good shake to make sure your wedges get a thorough coating of olive oil, then pop your tray in your oven on the top shelf for 30 mins, until your wedges are brown and crispy.

Cut the onion in half through the root, peel and slice it thinly into half moon shapes. Cut out and discard the tough rooty bit of the cabbage then slice it into roughly ½cm slices.

Add a splash of oil to a saucepan and put it on medium heat. Add your onion and cook for 5 mins until soft. Pop the mustard seeds in the pan and when they start to pop (after about 20 seconds or so), add your cabbage and cook for a further 5 mins.

When your cabbage has softened, add the white wine vinegar, a sprinkle of sugar (if you have some), a pinch of salt and a good grind of pepper. Stir everything together, put a lid on the pan and cook for 5 mins on low heat. After the 5 mins are up, take the lid off the pan and cook uncovered for an additional 5 mins.

Add a splash of oil to a frying pan on medium heat and when the pan is hot, add your steak (leave the excess marinade in the bowl, you’ll use this later!). Cook your steak for 3-4 mins on each side and then remove to a board to rest for 3 mins. Tip: We like our steak medium, but if you want it more well done, simply cook it for 2 more mins on each side.

Turn the heat down to low and add the remaining marinade to the pan, along with the redcurrant jelly and the water (as specified in the ingredient list). Tip: Use a spoon to break up the jelly so it melts into the sauce. When your sauce has bubbled for 2-3 mins and it’s lovely and smooth, take it off the heat.