Bring a medium saucepan of lightly salted water to the boil. Peel the potato and cut into bite-sized chunks. Finely chop the parsley leaves. Cook the potato in the boiling water until easily pierced with a knife, 10-15 minutes. Drain and return to the saucepan. Add the butter, milk, salt and parsley, then mash with a potato masher or fork until smooth. Cover to keep warm.

While the potato is cooking, trim the baby broccoli and slice lengthways in half. Finely chop the garlic. Lightly crush the black peppercorns (see ingredients) in a pestle and mortar or in their sachet using a rolling pin.

Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Add the baby broccoli and a dash of water and cook, tossing often, until just tender, 4-5 minutes. Add 1/2 the garlic and cook until fragrant, 1 minute. Season with salt and pepper. Transfer to a bowl and cover to keep warm.

Return the frying pan to a high heat with a drizzle of olive oil. Slice each sirloin steak in half to get 1 steak per person. When the oil is hot, cook the sirloin steak for 2-3 minutes on each side (depending on thickness), or until cooked to your liking. Transfer to a plate to rest for 5 minutes.

While the steak is resting, return the pan to a medium heat with a drizzle of olive oil. Add the crushed peppercorns and remaining garlic and cook until fragrant, 30 seconds. Reduce the heat to medium, add a dash of water and scrape up any bits stuck to the bottom of the pan. Add the light cooking cream and the beef stock powder (see ingredients) and cook, until thickened, 1-2 minutes. Stir through any resting juices from the steak.

Slice the steak. Divide the steak, potato mash and garlic baby broccoli between plates and pour over the creamy peppercorn sauce to serve.