Mustard steaks with layered vegetable bake

1 Heat the oven to 190°C/fan 170°C/gas 5. Spray a 1.75 litre ovenproof dish with a little oil. Layer the potato, squash, courgette and tomato slices in the prepared dish, sprinkling thyme between the layers and finishing with a layer of potato.

2 Pour the wine or sherry over the vegetables, cover the dish with foil and cook in the oven for 75 min. Remove the foil, sprinkle over the parmesan and cook, uncovered, for a further 15–20 min until the surface is golden and the vegetables are tender when pierced with a skewer. Remove the dish from the oven and leave to rest for 5 min.

3 Meanwhile, combine the mustard and parsley in a small bowl. Put a large non-stick frying pan over a high heat and spray with oil. Add the steaks and cook for 2–3 min. Turn the steaks and spread the mustard mixture on to the cooked sides. Cook for another 2–3 min, or until done to your liking. Remove from the pan, cover loosely with foil to keep warm and leave to rest for 3 min.