Boil your kettle. Preheat your oven to 220°C. Pour the boiling water into a medium saucepan on high heat with 1/2 tsp of salt. Add the whole potatoes to the boiling water and cook until you can just slip a knife through them, 10-15 mins. TIP: Halve any larger potatoes. Meanwhile, remove your lamb steaks and butter from your fridge to allow them to come up to room temperature. Roughly chop the parsley (stalks and all).

Meanwhile, quarter the sweetheart cabbage lengthways. Pop the butter into a small bowl and add the black garlic cloves and half the parsley. Use a fork to mash the garlic cloves into the butter. Season with a pinch of salt then keep to one side. Heat a drizzle of oil in a large frying pan on medium-high heat. Once the oil is hot, add the breadcrumbs. Season with salt and pepper and fry, stirring regularly, until lightly toasted, 3-4 mins. TIP: Watch them like a hawk as they can burn easily. Once cooked, transfer the toasted crumbs to a bowl and add the remaining parsley. Stir again and set aside.

Once the potatoes are cooked, drain in a colander. Pop them on a large baking tray. Drizzle with oil, season with salt, then toss to coat. Spread out in a single layer. Use the back of a large spoon or potato masher to gently crush each potato. When the oven is hot, roast on the top shelf of your oven until crispy, 25-30 mins. Turn halfway through.

When the potatoes have been in your oven for about 10 mins, pop your frying pan back on medium-high heat and add a drizzle of oil. When hot, add the cabbage quarters and cook until golden brown, 3-4 mins each cut side. Then pop onto a large baking tray and roast on the middle shelf of your oven until tender, 9-10 mins.

Meanwhile, pop your frying pan back on high heat and add a drizzle of oil. When hot, lay the lamb steaks into the pan, season with salt and pepper and fry until browned all over, 8-10 mins total (for medium-rare). Turn every 2 mins. TIP: Cook for 2-3 mins extra if you prefer yours well done. When cooked, transfer to a plate and leave to rest, covered loosely with foil. IMPORTANT: Wash your hands and equipment after handling raw meat. The lamb is cooked when browned on the outside.

Serve your cabbage and potatoes onto plates. Sprinkle the crumb over the cabbage. Thinly slice your lamb and pop onto your plates. Spread over the black garlic butter. Enjoy!