Put a large pan of salted water on to boil. Pour 1 tbsp cider vinegar into a mixing bowl and add 1 tsp caster sugar. Peel and crush 1 garlic clove and add it to the bowl with 1 tbsp olive oil and a pinch of salt and pepper. Finely chop the chives and add them to the bowl, then whisk together to make a dressing. Set aside.

Scrub the new potatoes and roughly chop them into small, equal-sized pieces. When the water is boiling, add the potatoes. Simmer for 15 mins, or till they’re tender when pressed with a fork.

While the potatoes cook, peel and finely slice the red onions. Warm a frying pan for 1 min over a medium heat. Add half the butter and the onions. Season and fry for 8 mins, stirring now and then, till the onions have softened and browned.

While the onions fry, peel and grate or crush the 2 remaining garlic cloves. Pick and finely chop the rosemary leaves.

When the potatoes are cooked, drain them and tip them back into the pan. Roughly crush them so they break into large clumps – you don’t want a smooth mash.

Stir the crushed garlic into the onions. Cook, stirring, for 1 min. Add the potatoes to the frying pan with ½ tbsp olive oil. Cook for 10-12 mins, stirring once or twice, so the potatoes crisp up and turn golden.

While the potatoes fry, warm a separate frying pan or griddle pan on a high heat for 2-3 mins. Rub some salt and pepper into the minute steaks. Add the remaining butter to the hot frying pan and add the steaks. Fry for 1 min on each side, then pop them onto a plate and loosely cover with foil. Rest the steaks for 2 mins.

Give the garlic and chive dressing another whisk, then toss the watercress with the dressing.

Stir the rosemary into the new potato smash. Serve the steaks with the rosemary smashed potatoes and the dressed watercress on the side.