Fill and boil your kettle. Peel the sweet potatoes and chop them into small cubes. Tumble them into a large pan, add a pinch of salt and pour enough boiling water from the kettle to cover. Pop on a lid, bring back to the boil, then simmer for 10-15 mins till the sweet potatoes are tender when pierced with a sharp knife.

Meanwhile, add half the butter to a small bowl and tip in 1 tbsp Spanish seasoning. Add a pinch of salt and pepper and mix. Set to one side.

Squeeze the juice from half the lemon into a large mixing bowl. Whisk with ½ tbsp olive oil and some salt and pepper to make a dressing. Set aside. Halve the cherry tomatoes.

Warm a large frying pan on a high heat for 2-3 mins, till smoking hot. Rub the minute steaks with 1 tsp olive oil each and season with salt and pepper. When the pan is smoking, carefully add the steaks. Cook for 30 secs on each side for medium-rare, or a little longer for more well done, or if your steaks are on the thicker side. Lift the steaks out of the pan onto a warm plate, cover with foil and set aside to rest.

While the steaks rest, pop the frying pan back on the heat. Add the cherry tomatoes with a pinch of salt and cook for 2 mins, shaking the pan now and then till the tomatoes are soft and charred.

When the tomatoes have cooked for 2 mins, add the spiced butter mixture to the pan and then turn off the heat. Swirl to coat the tomatoes in the butter and set aside.

Drain the sweet potatoes and tip them back into the pan. Add the remaining butter and a generous pinch of salt and pepper and mash the potatoes till smooth. Toss the lamb's lettuce with the lemony dressing.

Pop the steaks onto a couple of plates and add plenty of sweet potato mash. Spoon the buttery tomatoes over the steaks and serve with the dressed lamb's lettuce on the side.