Preheat your oven to 200°C

Chop the potatoes into 2cm wide wedges (no need to peel!)

Grate the cheese

Pop the wedges on a large baking tray in a single layer. Drizzle with oil, then season with salt and pepper. Toss to coat, then spread out and roast on the top shelf of your oven until golden, 25-30 mins.

Turn halfway through cooking. Five mins before the end of cooking, sprinkle the cheese evenly over the potatoes, roast for the remaining time

Meanwhile, halve, peel and thinly slice the red onion.

Thinly slice the mushrooms.

Put the green beans on another baking tray and drizzle with oil. Season with salt and pepper. Toss to coat and leave to the side

Heat a drizzle of oil in a frying pan on high heat.

Add the steak strips and season with salt and pepper. Stir-fry until nicely browned on the outside, 2-3 mins. Once browned, remove the meat to a bowl. Put your pan back on the heat and turn the heat to medium-high.

Add the onion and mushrooms along with a drizzle of oil. Season with salt and pepper, then stir-fry until golden and soft, 5-6 mins

While the mushrooms are frying, pop your green beans in the oven to roast until crispy but tender, 15-20 minsWhen the mushrooms are browned, stir in the flour and cook for 1 minute. Add the steak strips back in, along with any juices, then pour in the water and add the red wine stock pot. Dissolve it with a spoon and bring the mixture to a simmer.

Simmer until the sauce is nice and glossy and slightly reduced, 10-15 mins. IMPORTANT: The steak is safe to eat when the outside is cooked

Serve whichever way you want... either with the chips alongside the steak, gravy and mushroom and a good portion of green beans or the steak and gravy served on top of the chips! Enjoy!