Steak with Cheesy Vegetable Gratin

Dice the courgette. Heat half of the olive oil in a frying pan over medium-high heat. Fry the courgette for 3 - 4 minutes, then add the water (see pantry for amount). Cover with the lid and allow to stew for 6 - 8 minutes, stirring regularly. Season to taste with salt and pepper. Meanwhile, prepare the stock and finely chop the chives.

Melt half of the butter in a saucepan over medium heat. Add the flour and allow to cook for 2 - 3 minutes, stirring continuously. Lower the heat, then pour in the cream and whisk continuously to incorporate. Repeat with the stock, then turn up the heat. Allow to simmer gently for 3 - 4 minutes until thickened, then stir in two thirds of the chives. Season to taste with salt and pepper.

Grease an oven dish with the rest of the olive oil. Transfer the potatoes, carrot and courgette to the oven dish. Pour over the sauce and then scatter over the cheese. Bake in the oven for 15 - 25 minutes, or until golden-brown.

Did you know... courgettes are technically classified as a fruit, as are cucumbers, pumpkins and tomatoes. Courgettes are high in iron, vitamin C and calcium.

Slice the onion into half rings. When the gratin has 10 minutes left, melt the rest of the butter in a frying pan over medium-high heat. When the pan is nice and hot, fry the steak with the onion for 1 - 3 minutes per side. Remove from the pan and season with pepper, then allow to rest under aluminium foil.