Preheat oven to Gas Mark 6, 200°C, 400°F.
Place potato chips on a tray with oil and spice seasoning and toss to coat. Arrange the chips in a single layer and bake in preheated oven for about 20 mins until crisp.
Preheat the grill until really hot. Cook the steaks under the grill for:
2 mins each side – rare steak
4 mins each side – medium steak
6 mins each side – well done steak
Serve the steak with a fruity salsa - simply chop or roughly blitz the salsa ingredients together before serving.
2 Large potatoes, cut into thick chips
2 Rib eye, sirloin or rump beef steaks
2tbsp Cajun spice/seasoning
1tbsp Olive oil
For the Salsa
1 sliced mango Juice and rind from 1 lime
1 sliced peach
green leaf salad
Really simple to make, and pretty tasty too! Why not mix up a bowl of the filling and share around the table - there'll always be room for more with this one.
Simple and effective, these Hasselback potatoes are perfect for a lazy lunch or a party nibble.
The perfect fluffy, chunky cut chips with a delicious steak, topped off with a fruity salsa, perfect with the cajun seasoning. What better way to impress?
A hearty eggy base allows a host of flavours to mingle in this beautiful frittata - sprightly onion, flavoursome asparagus and soft new potatoes, what could be better?