Heat your oven to 200°C/Fan 180°C/Gas 6. Scrub the potatoes and chop them into chips about as big as your fingers. Pop in a bowl with 1 tbsp olive oil and some salt and pepper. Toss to mix.

Spread the chips out on a baking tray. Cook for 15 mins. Pop the tomatoes on a separate baking tray. After 15 mins, slide the tomatoes into the oven on the shelf below the chips. Cook for another 15 mins till the chips are golden and crisp and the tomatoes have started to burst.

While the chips cook, spoon ? of the butter into a small pan. Add 1 tsp sugar and 1 tbsp balsamic vinegar. Set on a low heat. Leave to melt, stirring occasionally, for 5 mins (don’t let it boil, see our tip below). When the caramel is thick and glossy, take off the heat and put on the lid to keep it warm.

When the chips and tomatoes have cooked for 20 mins, juice ½ the lemon into a bowl. Add 1 tbsp each honey, mustard and oil. Season with salt and pepper. Toss the rocket with the dressing and set aside.

Season the steaks. Heat a frying or griddle pan. Melt the remaining butter in the pan, then add the steaks. Cook for 1 min on each side. Pop on a warm plate, cover with foil and leave to rest for 2-3 mins.

Taste the balsamic caramel. Add a touch of salt and pepper to taste. It should be thick and glossy.

Arrange the steaks, chips, tomatoes and rocket on 2 warm plates. Pour over the warm balsamic caramel and serve.