Put a large pan of salted water on to boil. Heat your grill to high. Scrub the potatoes and chop them into bite-sized chunks. When the water is boiling, add them to the pan. Simmer for 15-20 mins till tender when pressed with a fork.

While the potatoes simmer, slice half the cabbage into thin steaks (see our tip for what to do with the other cabbage half). Grill on a baking tray for 5 mins each side till starting to char. Set aside to cool.

While the cabbage cools, top, tail and peel the beetroot. Slice into thin batons or coarsely grate. Peel and finely slice the onion. Chop half the parsley leaves. Stir all 3 together in a bowl. Shred the charred cabbage and add it the bowl.

Put a dry frying pan over a medium heat. Add 1 tsp carraway seeds. Toast for 3 mins, shaking the pan. Add to the bowl.

Whisk 1 tbsp red wine vinegar with 1 tsp each water and olive oil in a small bowl. Season well. Pour into the beetroot slaw and toss to coat.

Heat a frying pan till smoking hot. Rub the minute steaks with 1 tsp oil and some salt and pepper. Fry for 1-3 mins on each side, depending on how well done you like your steaks. Remove the steaks from the pan. Set aside on a board and loosely cover with foil. Rest for 5 mins.

Quarter the pear and slice out the core. Put the steak pan on a medium-low heat. Add the pear and 3 tbsp water. Fry for 3-4 mins, turning occasionally and adding water if the pan starts to dry out.

Drain the potatoes. Slice the steaks. Serve with the potatoes, pear and beetroot slaw. Roughly chop the remaining parsley leaves and scatter over the top to garnish.