• Preheat the oven to 240°C/220°C fan/gas mark 9.
• Halve the potatoes lengthways, quartering any larger pieces, and pop them onto a lined baking tray.
• Drizzle with oil and season with salt and pepper. Rub the oil over the potatoes then lay them cut-side down on the baking tray.
• Roast on the top shelf of the oven until fork tender, 25-35 mins.

• Place a pan over high heat with a drizzle of oil.
• Season beef strips with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw meat and its packaging. Meat is safe to eat when outside is browned.
• Sear the beef until browned, 2-3 mins. Remove from the pan.

• Pour in 75ml water (per 2P) along with the stock and spinach.
• Bring to the boil and simmer until slightly reduced, 2-3 mins.
• Stir the creme fraiche into the pan along with the garlic and herb seasoning and Italian style cheese.
• Season to taste with pepper then remove the pan from the heat. Stir the beef strips back into the sauce.

TIP: Loosen the sauce with a splash of water if you feel it's too thick.

• Divide the spinach, potatoes and beef between plates.
• Spoon any sauce remaining in the pan over the top.