Grilled fillet with spud roasties and sautéed veges

1 Preheat oven to 180°C. Place potatoes in a roasting dish and drizzle with a little olive oil. Roast for about 30 minutes, turning potatoes often.

2 Meanwhile, in a shallow dish place 1 clove garlic (crushed), measured oil and freshly ground black pepper (if preferred). Brush on to steaks and leave to stand at room temperature for half an hour. Grill or barbecue meat (to your liking) close to serving time. Stand steak for 5 minutes after cooking.

3 To prepare vegetables, stir-fry onion in a non-stick frying pan for 2-3 minutes. Add remaining garlic (crushed) and stir until fragrant. Add vegetables and stir-fry for 1 minute. Add stock and bring to a rolling simmer. Cook for 2 minutes then reduce heat to medium and add soy sauce, chilli sauce and pepper.

4 When vegetables are cooked (still firm after about 5 minutes), stir in cornflour mixture (to thicken) and coriander. To serve, place potatoes in the centre of warmed plates, pile on vegetables and top with steak.

Recipe supplied by Healthy Food Guide reader, Shane Cox (winemaker)