The BEST steak sandwich with sticky onions and steak sauce

 Serves 1

I am partial to a steak sarnie – it’s often the first thing I scan for on pub menus. I suppose it feels a little less naughtier than a burger, but let’s face it, it is pure filthy deliciousness. Well, it is the way I make it. The key is the holy trinity of condiments – this should not be made without the special steak sauce blend…

1 rump steak

Black pepper

½ red onion, finely sliced

Drizzle of oil

Drizzle of Balsamic vinegar

2 slices good, chewy sourdough bread (Love the Real Patisserie Chewy Brown)

1 tsp each Heinz tomato ketchup, French’s Mustard and Hellmans Mayo

Handful rocket leaves

2-3 cherry tomatoes, sliced

Thin shavings of Parmesan cheese

Bash the meat to tenderise and thin it out a little. Trim off any fat and season with black pepper.

In a small frying pan cook the onions in the oil over a gentle heat until soft and translucent. Add a drizzle of balsamic and cook a little longer until sticky. Turn heat off and allow to cool a bit.

Heat a griddle or frying pan until very hot and dry fry the sliced bread until lightly toasted. Set aside then lay in the steak and cook to your liking. (For me, 1.5 mins on both sides is about right by the time it has rested) then put on a plate to rest for 2-3 mins.

Meanwhile mix the 3 sauces to make burger sauce and spread over the toasted bread. Top with a heap of rocket, cherry tomatoes and the cooled sticky onions.

Slice the warm steak on an angle and pile onto the sandwich and scatter with parmesan shavings. Place other slice of bread on top and squash down lightly. Cut in half and devour.

Divine Halloumi and Couscous Salad

Serves 2- depending how greedy you are

I had forgotten how much I adore couscous until recently when I opened a pack that had been in my fridge the best part of a year! (this stuff has an amazing shelf life) I made a massive batch and was eating it for 4 days (see other pic below as proof!) but was actually quite sad when I finished it all off! Must try to get out more.

I have discovered the sweet chilli sauce is also a good friend of halloumi. Nice in a wrap if you don’t use it all up.

1 100g pack tomato or roast vegetable couscous

1 small courgette

1 small aubergine

1 red or yellow pepper

1 red onion

Olive oil

Balsamic vinegar

Handful of olives, sliced

Cherry tomatoes, chopped

3 spring onions, sliced

Bag of rocket

2 tbsp Lemon juice

Fresh Dill and Basil (optional), chopped

1 block of Halloumi

Preheat oven to 200C.

Make up the couscous according to packet instructions and set aside to cool.

Cut the courgette, aubergine and pepper into chunks. About an inch is fine. Peel the onion but leave the end core on and cut into thinish wedges so they do not fall apart.

Tip onto a baking tray and drizzle with olive oil and seasoning. Cook for about 25-30 mins until soft and lightly charred round the edges. Drizzle with a little balsamic and pop back in oven for 5 mins more minute then remove and cool.

In a serving bowl, toss together the warm or room temperature couscous and roasted vegetables with the remaining ingredients, apart from the Halloumi. You can refrigerate at this stage if you don’t want a warm salad.

When ready to eat, slice the halloumi and dry fry in a hot frying pan for about 1 min on each side until golden and toasty. Divide the salad between plates and top with the hot cheese slices and eat.