Scrub the potatoes and chop them into 1cm cubes. Flatten 1 garlic clove (skin on) with the flat of your knife. Warm a large frying pan on a high heat for a few mins then pour in 2 tbsp olive oil. Add the potatoes and the squashed garlic clove to the pan with a pinch of salt and pepper. Cover and cook for 15 mins, stirring now and then till the potatoes are golden and crisp. If you pan doesn't have a lid, use a baking tray to cover the pan.

Meanwhile, finely chop the wild garlic. Peel and finely grate the other garlic clove into a bowl and mix in the softened butter with a good pinch of salt and pepper. Set aside.

When the potatoes have cooked for 10 mins, warm a second frying pan on a high heat for2-3 mins. Rub the steaks with salt and pepper and 1 tsp oil each. Add the steaks to the hot pan and fry for 30 secs-1 min on each side for rare, or adding 1-2 mins more for medium or well done (see our tip for cooking slightly thicker steaks). Pop the steaks on a warm board or plate and loosely wrap them in foil. Leave them to rest for 5 mins.

Snap the woody ends off the asparagus. Cut the cherry vine tomatoes into two bunches. Place the pan you cooked the steaks in back on a medium-high heat for 1 min, then add the asparagus and tomatoes. Cook for 4-5 mins, turning the asparagus once or twice till its lightly charred. The tomatoes should be beginning to burst.

Divide the potatoes between 2 warm plates. Add a steak each and the veg. Add the butter to the empty steak pan to melt it for 1 min, then pour it over the steak and veg to serve.