• Get the steak out of the fridge and allow to come to room temperature - approx 1 hour

Jacket Potato

• Preheat oven to 180 degrees C.
• Wash and dry the potatoes and pop them into a baking dish. Brush them with olive oil and score with a sharp knife. Cook for approx 1 hour or until a skewer pushes through the flesh easily.

Cauliflower

• Preheat oven to 200 degrees C. Line a large baking sheet with parchment paper or use a glass baking dish as I did.
• Mix together extra-virgin olive oil, garlic powder, cumin, paprika, turmeric, herbamare, salt, ground black pepper ( I just mixed this directly in the glass baking dish and stirred through the cauliflower). Coat the cauliflower well with this paste.
• Cook for approx 25 minutes remembering to stir once during cooking.

Steak

• The following instructions for cooking the steak are directly from Jamie Oliver's recipe here.
• Heat a frying pan until really hot before you begin – this will help to caramelise the meat, essential for a delicious crust.
• Rub the steak all over with a good lug of olive oil and a good pinch of sea salt and black pepper.
• Add the steak to a hot pan, then cook for 6 minutes for medium-rare, or to your liking, turning every minute.
• Once cooked to your liking, rest the steak on a plate that can collect all the lovely juices for 2 minutes.
• Carve with a nice sharp carving knife, then serve with the resting juices drizzled on top.

Mushroom sauce

• Start to make the mushroom sauce 5 minutes before serving.
• In a small saucepan saute the mushrooms and garlic for a couple of minutes. Add the flour and cook for 1 more minute.
• Slowly add stock, 1/4 cup at a time, allow to simmer but stir constantly to prevent lumps forming. Cook, stirring for 3 minutes or until sauce boils and thickens. Season with herbamare, salt and pepper. Adjust liquid quantity to achieve the consistency you require.

 Assembly

• Assemble as per photo. Jacket potato can be served with butter and sour cream.