Steak & eggs

Take the steaks out of the fridge 20 minutes before cooking. Preheat the oven to 220ºC, gas mark 7. Put the röstis and tomatoes on a parchment-lined baking tray. Drizzle a little oil over the tomatoes, add some salt and bake for 18 minutes, or until the röstis are crisp and hot through and the tomatoes tender.

When the röstis have about 10 minutes of cooking time left, heat a splash more oil in a frying pan on high, add the steaks when hot and cook for 1-2 minutes each side. Add a knob of butter and reduce the heat a little. Cook the steaks for 3-4 minutes more for medium rare. Baste with the butter and flip a couple of times until browned all over. Remove to a plate and leave to rest in a warm place.

Wipe the pan clean, add a drizzle more oil and the remaining knob of butter, then set over a high heat. When the butter melts, add the mushrooms and fry for 2 minutes until golden. Add the spinach and leave in the pan off the heat to wilt. Season.

In a separate frying pan, heat a little more oil and fry the eggs to your liking. Serve on top of the steaks, pile the mushrooms to the side, then top with the spinach, tomatoes and röstis