Put a large pan of salted water to boil. Lay the minute steaks on a plate or board. Season well on both sides with salt and pepper. Drizzle ½ tsp olive oil over each steak. Rub all over and set aside.

Roughly chop the wild garlic and add it to a food processor or small blender. Peel the garlic and add that too. Finely grate the lemon zest into a separate mixing bowl, then squeeze the juice from 1 half into the processor. Add a good pinch of salt, 1 tsp olive oil and 2 tbsp cold water. Blend till smooth. Taste and add more lemon, water or salt as needed. This is your pistou. Set it to one side. No blender or processor? See our tip.

Drain and rinse the butter beans. Scrub the potatoes and chop them into bite-size chunks. Trim the tops off the aubergines. Slice the flesh into 1cm-thick rounds.

The water should be boiling by now. Add the potatoes to the water and simmer for 15 mins till the spuds are tender when pressed with a fork.

While the potatoes cook, set a large frying pan over a high heat. Dust the aubergines with a generous pinch of salt and pepper. Cook, in a single layer, in the frying pan (no oil needed) till lightly charred on each side, about 5 mins per side. You may need to do this in batches. Pop the aubergines in the bowl with the lemon zest.

Tip the butter beans into the hot frying pan and add 2 tsp cumin seeds. Cook, stirring, for 5 mins, then add to the aubergines and fold through.

Put the frying pan back over a high heat. Add the steaks. Cook for 30 secs-1 min on each side, or a little longer for more well-done steaks. Lift out onto a warm plate, loosely cover with foil and leave to rest for 2 mins. The potatoes should be ready to drain by now.

Serve the steaks with the pistou drizzled on top, with the aubergines and cumin-spiced beans, and the tender boiled potatoes on the side.