Tomato & mascarpone risotto
This comforting risotto is perfect for a weekend wind-down for special mid-week meal. Switch mascarpone with cream cheese for a cheaper alternative
Smoky steak with Cajun potatoes & spicy slaw
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 430g Maris Piper potatoescut into 1.5cm chunks
- 1 tbsp Cajun seasoning
- 2 tbsp olive oil
- 1 x 400g bavette steak
- ¼ small bunch of corianderfinely chopped
For the spicy slaw
- ¼ small red cabbageshredded
- ½ red onionfinely sliced
- 2 tbsp mayonnaise
- 1 tbsp soured cream
- ½ tbsp chipotle chilli paste
Nutrition: Per serving
- kcal802
- fat50g
- saturates10g
- carbs40g
- sugars7g
- fibre6g
- protein47g
- salt0.9g
Method
step 1
Heat the oven to 220C/200C fan/gas 7. Bring a large pan of salted water to the boil, add the potatoes and cook for 5 mins. Drain and leave to steam-dry in the colander for a few minutes. Toss the potatoes with the Cajun seasoning, half the oil and a good pinch of salt. Tip onto a baking tray and roast for 25-30 mins or until golden and crisp, tossing halfway through.
step 2
To make the slaw, combine the cabbage, onion, mayonnaise, soured cream and chipotle paste in a bowl until the cabbage and onion are well coated. Set aside.
step 3
Rub the steak with the remaining oil and season both sides. Heat a griddle pan or non-stick frying pan over a high heat until very hot. Add the steak to the pan, cook for 2 mins on one side, then 3 mins on the other. Remove, put on a chopping board, cover with foil and leave to rest for 5 mins. Slice into strips.
step 4
Serve the steak with the potatoes scattered with the coriander and a pile of the spicy slaw.
