T-bone steak with miso horseradish glaze and white bean salad

1 In a small bowl, combine miso and horseradish to form a paste.

2 In a saucepan of boiling salted water, cook potatoes until tender. Drain, return to saucepan and mash with ½ of the olive oil. Stir in half of the lemon zest.

3 In a bowl, toss white beans with lemon juice and remaining zest and olive oil.

4 Spray a heavy-based frying pan with oil and set over a medium-high heat. Add steaks and cook for 3 minutes on one side. Add whole garlic cloves. Flip steak and continue cooking a further 1½ minutes. Remove and reserve garlic. Remove steaks and smear miso and horseradish paste over them.

5 Peel and mince reserved garlic, add to white beans.

6 In same steak pan, over a medium heat, fry eggs until done to your liking. Set aside and keep warm.

7 Add spring onions to pan and cook 2 minutes to soften. Add to potato mash and fold in.

8 To the same pan, add broccoli and sauté for 4 minutes. Add the bean mix and heat through. Slice steak into 4 portions. Divide warm mash among 4 plates, top with steak and eggs. Serve with broccoli salad.