New potato, steak & horseradish salad

1. Remove the steaks from the fridge 30 minutes before cooking to bring them to room temperature.

2. Meanwhile, bring a large saucepan of salted water to the boil and add the broccoli. Cook for 1 minute, add the green beans, cook for 1 minute more, then remove. Place into a bowl of cold water and drain once cool.

3. In the same pan of boiling water, add the potatoes and garlic. Cook for 15-20 minutes, until cooked through, then drain thoroughly.

4. Meanwhile, mix the horseradish, crème fraîche, vinegar and some seasoning in a large bowl. In another small bowl, add 1 tbsp rapeseed oil and the lemon juice. Season and stir well.

5. Heat the remaining 2 tbsp oil in a large frying pan over a medium-high heat. Place the potatoes and garlic in the frying pan in a single layer (you may need to cook the potatoes in batches, or use 2 frying pans), press with the back of a fork to squash them, then sprinkle with salt.

6. Cook for 8-10 minutes, until the edges of the potatoes start to brown and become crispy, then turn them over. Continue on the other side, adding more oil if needed. Once cooked, transfer the potatoes to a plate.

7. Rub the steaks with a thin layer of rapeseed oil on both sides and sprinkle with salt. Wipe the pan used for the potatoes with kitchen paper and heat until smoking. Add the steaks and fry according to your preference (for 2.5cm-thick steaks, cook for 2 minutes each side for medium). Remove from the pan and leave to rest for at least 8 minutes.

8. Mix the leaves with the broccoli and green beans, then dress them with the oil and lemon mixture. Divide the horseradish salad between 4 plates and add the crushed potatoes. Slice the steak across the grain, divide between the plates, dot with the horseradish cream and serve.