- 430g Maris Piper potatoes, cut into 1½ cm chunks
- 1 tbsp Cajun seasoning
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 x 400g bavette steak
- ¼ small bunch of coriander, finely chopped
For the spicy slaw
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.
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.
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.
Serve the steak with the potatoes scattered with the coriander and a pile of the spicy slaw.
Papa rancheraFry a chopped onion in olive oil until soft, then add a chopped chilli and any leftover Cajun potatoes. Cook until warmed through, then add some chopped fresh tomatoes and coriander, if you have any.