- 1 lemon
- 3 parsnips
- A 500g bag of Jerusalem artichokes
- 2 shallots
- A 200g bag of kale
- 1 tsp cumin seeds
- A 45g pot of butter
- 2 sirloin minute steaks
- ½ tbsp + 2 tsp olive oil
- Sea salt and freshly ground pepper
- A couple of bowls
- Pan with a lid
- Frying pan
Put a pan of water on a medium heat. Finely grate the zest from the lemon and set aside. Juice the lemon. Add the juice to the pan. Cover and bring to the boil.
Peel and chop the parsnips. Peel the Jerusalem artichokes (but don’t worry about leaving the odd bit of skin). Roughly chop them. Add the artichokes and parsnips to the pan. Cover and simmer for 15-20 mins till tender when pierced with a skewer.
While the other veg simmer, peel and slice the shallots. Slice the rough ends and thick cores out of the kale leaves. Finely slice the leaves.
Measure out 1 tsp cumin seeds. Add to a dry frying pan and toast over a medium heat for 2-3 mins (shaking the pan) till fragrant. Tip into a bowl.
Add ½ tbsp oil to the frying pan. Add the shallots and season. Cook and stir over a lowish heat for 8-10 mins till soft and glossy but still pale. Lift out of the pan and pop in a bowl. Take the pan off the heat.
Drain the veg and tip them back into the pan. Set over a low heat and mash together with a fork – the heat will help cook off any excess water. Mash in the butter and half the lemon zest. Taste and season. Cover and set aside.
Turn up the heat under the frying pan. Brush the steaks with 1 tsp oil each and season with salt and pepper. Add to the pan. Fry for 1-3 mins on each side, depending on how well done you like your steaks. Pop the steaks on a warm plate. Loosely cover with foil and leave to rest for 5 mins.
Add the kale to the frying pan. Stir the shallots back in with a splash of hot water. Stir fry for 4-5 mins till wilted and the water has evaporated. Serve with the steaks and artichoke mash, topped with the toasted cumin seeds and remaining lemon zest.