Heat your oven to 200°C/Fan 180°C/Gas 6. Scrub the potatoes and quarter them. Pop them on a baking tray, drizzle with ½ tbsp oil and season with a pinch of salt. Toss to coat in the oil, then slide into the oven and roast for 15 mins.

While the chips cook, place the steaks in a dish and pierce them all over with a fork. Add ½ tbsp oil and a pinch of salt and pepper to the dish and rub the oil and seasoning into the steaks. Set aside.

Place the butter in a small bowl and mash with a fork till soft. Finely chop the parsley leaves and add them to the butter. Finely grate in the lemon zest and stir to mix. Set aside in your fridge till you’re ready to serve the steaks.

When the chips have roasted for 15 mins, add the cherry tomatoes to the baking tray. Cook for a further 10 mins till the tomatoes are soft and starting to burst, and the chips are golden and tender.

While the veg finish cooking, put a frying pan on a high heat till it is smoking hot. Add the steaks to the pan. Fry for 2-4 mins (depending on how well done you like your steaks), then flip them over and fry for another 2-4 mins. Lift the steaks out of the pan, pop them on a plate, loosely cover with foil and rest for 2-3 mins.

Juice half the lemon into a large bowl. Add ½ tbsp oil and some salt and pepper and whisk together with a fork to make a dressing. Toss the lettuce leaves with the dressing.

Serve the steaks with the chips, roast tomatoes and dressed lettuce.