• Boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Peel potato and cut into large chunks. • Cook potato in the boiling water over high heat until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. • Add the butter (for the mash) and milk to potato and season with salt. Mash until smooth. Cover to keep warm. TIP: Save time and get more fibre by leaving the potato unpeeled.

• Meanwhile, trim green beans. Chop broccoli (including stalk!) into small florets. • Zest lemon to get a generous pinch, then slice into wedges. Finely chop garlic. • Slice onion (see ingredients) into 1cm-thick rounds, then separate into rings.

• In a medium bowl, combine cornflour and a generous pinch of salt and pepper. Add onion and toss to coat. • In a medium frying pan, heat a generous drizzle of olive oil over medium-high heat. • When oil is hot, shake off excess flour and cook onion (in batches), turning occasionally, until golden, 5-7 mins. • Transfer to paper towel-lined plate and set aside.

• While onion rings are cooking, heat a large frying pan over over high heat with a drizzle of olive oil. Season sirloin steak on both sides. • When the oil is hot, cook steak for 2 minutes on each side for medium-rare or until cooked to your liking. • Using tongs, sear fat for 30 seconds or until golden. • Remove from heat, sprinkle with herb & mushroom seasoning, turning steak to coat. • Transfer to a plate, top steak with the butter (for the sauce), cover and rest for 5-8 minutes.

• While steak is resting, wipe out large frying pan and return to high heat with a drizzle of olive oil. • Cook broccoli and green beans, tossing until tender, 5-6 minutes. Reduce heat to medium, and add garlic and cook until fragrant, 1 minute. • Add a generous squeeze of lemon juice and season to taste. TIP: Add a dash of water to the pan to help speed up the cooking process.

• Thinly slice steak. • Divide mash, herby sirloin steak and garlic lemon greens between plates. Sprinkle veggies with lemon zest. • Spoon over steak resting juices. • Top steak with onion rings. Serve with garlic aioli sauce and any remaining lemon wedges. Enjoy!