Rib-Eye Steak & Chips

• To me, the best way to cook a steak is over high heat in a very hot frying pan. Pat the steak dry, using kitchen paper, then dust with a little cornflour - this will help the steak brown and seal in the juices.
• Brush a little oil on the steaks, then season
• Get the pan very hot and sear the steaks over a high heat on both sides, then cook to your liking
• Remove the steaks from the pan and rest on a plate for the same amount of time as you cooked them, loosely covered with foil, in a warm place. Bear in mind that the steak will continue to cook for a little time once off the heat, so adjust your cooking time for a rare or medium steak.
• To make the sauce, add the sliced mushrooms to the pan in which the steaks were cooked in with a bit of extra oil and cook gently for a few minutes until softened.
• Pour in the brandy and allow to simmer away, then add the stock and cream and stir together to make a sauce.

For the chips

• Peel and wash the potatoes well, then cut into fingers about 1.5 cm wide: Re-wash and dry well in kitchen paper or towel.
• Fill a deep pan or deep fat fryer one-third full with oil and heat to 190C leave for 10 minutes, then reduce to 175C.

  Never fill a fryer more than one-third full.
• Plunge small amounts of chips into the oil and cook for 3-4 minutes to soften, but with no colour.
• Shake off the excess oil and cool on a tray, not piled up. Repeat until all are done. You can chill at this point. When ready to serve, turn up the oil to 185-90C. Cook in small batches until crisp and golden, drain well and season well with salt if you like.

For the onions rings

• Fill a deep pan or deep fat fryer one-third full with oil and heat to about 170C. Never fill a fryer more than one-third full.
• Push the rings out of the onion slices
• Place the flour in a large bowl, season and gradually whisk in enough sparkling water to make a batter
• Dip the onion rings in the batter to coat and then deep fry until golden brown. Drain on kitchen paper.