Preheat your oven to 220°C/200°C fan/gas mark 7.

Remove the lamb steaks from your fridge to allow them to come up to room temperature.

Bring a large saucepan of water with ½ tsp salt to the boil. Peel and slice the potatoes into 1cm thick rounds.

Once boiling, add the potato slices to the water and simmer until just tender, 8-12 mins.

Meanwhile, halve any thick broccoli stems lengthways. Discard any tough stalks from the cavolo nero. Peel and grate the garlic (or use a garlic press).

Once the potatoes are cooked, reserve some of the potato water (see pantry for amount), then carefully drain into a colander.

Heat a drizzle of oil in a large frying pan on medium heat. Once hot, add half the garlic and cook until fragrant, 30 secs.

Add the creme fraiche, chicken stock paste, reserved potato water and the cheese. Mix together, bring to the boil, then remove from the heat. Season to taste.

Lay the cooked potato slices in layers in an appropriately sized ovenproof dish, then pour over the creamy sauce. Bake on the top shelf of your oven until golden brown, 15-20 mins. TIP: Put the dish onto a baking tray to catch any drips.

When the dauphinoise has 10 mins of cooking time left, wipe out your frying pan and put on high heat with a drizzle of oil. Season the lamb steaks with salt and pepper. TIP: Lamb steaks naturally vary in shape, so adjust the following timings depending on how you like yours cooked.

Once hot, lay the steaks into the pan and fry until browned and medium-rare, 8-10 mins total. Turn every 2 mins. TIP: Cook each side for 1-2 min more if you like it more 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. They're safe to eat when browned on the outside.

Meanwhile, heat a drizzle of oil in another frying pan on medium-high heat.

Once the oil is hot, add the Tenderstem® and stir-fry for 2-3 mins. Add the garlic and cavolo nero and fry for 1 min more.

Add a splash of water, then cover with a lid (or foil) and allow to cook until tender, 4-6 mins more. Season with salt and pepper.

While the veg cooks, heat your (now empty) steak pan on medium heat.

Pour in the water for the jus (see pantry for amount), then bring to the boil on high heat. Stir in the red wine jus paste, then reduce the heat to medium. TIP: If your red wine jus paste has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

Allow the sauce to bubble and thicken, stirring regularly, 4-6 mins, then remove from the heat.

When everything's ready, slice the lamb steaks widthways and share between your plates.

Serve with the dauphinoise and garlicky green veg alongside.

Spoon over the red wine jus to finish.