Sirloin Steak and spring onion mash with broccoli
2 pieces of steak
0.5kg of potatoes peeled and cut into chunks
1 tsp of vegetable oil
3 spring onions finely chopped
2 tbsp 1% fat milk
1 tbsp fresh parsley chopped
125g broccoli florets
1 pinch of black pepper
Boil the potatoes for 20 minutes adding the spring onions to the pan 5 minutes before the end of cooking.
When the potatoes have been cooking for 10 minutes add half the oil to a frying pan, brushing the remaining oil over the steaks. Season with pepper. Add the steak to the pan. Cook for 6 minutes turning every minute, less or more cooking time dependent on preference. At the same time put the broccoli on to start cooking. Drain the potatoes add the parsley and milk and mash well.
Share the mash and broccoli out evenly between two plates and serve the steaks.
Pesto Tagliatelle, Peppers and squash
175g butternut squash cut into cubes
1/2 red pepper de-seeded and cut into chunks
½ yellow pepper de-seeded and cut into chunks
½ medium red onion sliced
1 tsp olive oil
125g dried tagliatelle
½ medium courgette
2 tbsp reduced fat green pesto sauce
2 tsp reduced fat hard cheese finely grated 1 pinch pepper
Pre-heat oven to 200c, fan oven 180c, gas mark 6
Put butternut squash, peppers and onion into a large roasting tin. Add the oil, toss to coat and roast for 30-35 minutes.
10 minutes before the vegetables are ready cook the tagliatelle in a sauce pan of boiling water for 8-10 minutes, pare the courgette into strips using a potato peeler add these to the tagliatelle and cook for a further 2-3 minutes.
Drain the pasta and courgette and return to the sauce pan, stir in the pesto and vegetables, serve into bowls and sprinkle the cheese on top.