Heat your oven to 200°C/Fan 180°C/Gas 6. Scrub the potatoes and slice them into chips about as thick as a little finger. Arrange them on a baking tray and toss with 1 tbsp olive oil and a pinch of salt. Bake for 30 mins till the chips are golden and tender.

While the chips bake, tip 1 tbsp balsamic vinegar into a large bowl or dish and whisk with 1 tbsp olive oil and a pinch of salt and pepper. Add the minute steaks, turn to coat and leave to marinate while you prepare the chickpea caponata.

Peel and thinly slice the red onion. Halve the pepper and scoop out the seeds and white bits. Thinly slice it. Halve the courgette, then slice it into 1cm thick half-moons. Drain and rinse the chickpeas. Set aside.

Pour 1 tbsp oil into a pan. Add the pepper, onion and courgette. Cook for 5 mins, stirring often, till slightly charred and softened.

While the veg fry, juice the orange. Finely chop half the rosemary leaves. Peel and grate the garlic. Pop them all into a small bowl and whisk together.

Add the drained chickpeas to the veg in the pan along with the orange, garlic and rosemary mix. Cover and gently cook for 5 mins.

Warm a frying pan over a high heat for 3-4 mins. When smoking hot, carefully place the steaks in the pan, keeping any remaining marinade in the bowl. Cook for 30 secs-1 min each side, depending on how well done you like your steaks.

Remove the steaks from the pan and place in a clean dish. Pour any remaining balsamic marinade into the hot pan. Allow to bubble up, then immediately pour over the steaks. Cover with foil and leave to rest while you finish cooking the chickpeas.

Add the olives to the veg. Cook for 1 min to just soften the olives. Taste the braised chickpeas and add more salt and pepper if needed. Spoon the chickpeas onto 2 warmed plates. Serve with the balsamic steak, the juices from the dish and the skin-on chips.