We hope you enjoy our cookery  column with chef Paul Watters who each week will take the fear out of cooking with his easy to follow recipes... 

Serves 2
 
2 sirloin steaks (8–10 oz each)
2 tbsp olive oil
2 cloves garlic, crushed
2 sprigs fresh thyme
1 tbsp butter
Sea salt
Freshly cracked black pepper
 
Roasted Vegetable Salad
 
8 asparagus spears
1 courgette, sliced
1 red onion, cut into wedges
1 red pepper, chopped
150g baby potatoes, halved
4 spring onion trimmed
2 sticks of celery chopped
2 tbsp olive oil
Salt and pepper
 
150g button or chestnut mushrooms
8 cherry tomatoes, halved
Handful mixed baby leaves
 
Fried Eggs
2 large eggs
1 tbsp butter
 
Garnish
Small bunch fresh chives, finely chopped(or picked)
Pinch smoked paprika
Pinch turmeric
Pinch sea salt
 
Salt and pepper
 
Roast the vegetables
Heat the oven to 200°C (180°C fan).
Toss the potatoes, onion, courgette, asparagus and pepper with olive oil, salt and pepper.
Roast for 25–30 minutes, turning halfway through until golden.
 
Cook the mushrooms
 
Sauté the mushrooms in a little butter over medium-high heat for 5–6 minutes until browned.
Season with salt and pepper.
 
Grill the steak
 
Bring the steaks to room temperature and season generously.
Grill or cook in a very hot griddle pan for 3–4 minutes per side for medium-rare 4-6 medium or 6-8 well done.
 
During the final minute, add the butter, garlic and thyme, and baste the steaks.
Rest for 5–10 minutes before serving
 
Fry the eggs gently in butter until the whites are set but the yolks remain beautifully runny.
 
Gather 2 large plates
Arrange the mixed leaves on the plate.
Add the roasted vegetables, mushrooms and cherry tomatoes.
Place the sirloin steak on top
Finish with the runny fried egg.
Sprinkle over the chopped chives,or picked chives a light dusting of smoked paprika and turmeric, and drizzle with a little olive oil
 
Paul’s Tip
 
 Brush the rested steak with a little melted garlic butter just before serving.
 
Finish with sea salt and freshly cracked black pepper for a rich steakhouse presentation. Slice if preferred to give it a restaurant/chef look.
 
Enjoy!