PER SERVING | 358cals | PROTEIN 47.5g | CARBS 5.5g | FAT 14.5g | FIBRE 8g

Steak and chips

SERVES 4 | PREP 15 mins | COOK 35 mins

Yes, you can have steak and chips on the Fast 800! Only here, the chips are made from celeriac, to keep the starchy carbs low.

• 2 large tomatoes, halved
• 4 × 200g beef steaks, such as rump or sirloin
• 2 tsp coarsely ground black pepper
• 1 tbsp olive or canola oil
• 3 large flat or Portobello mushrooms, sliced

For the celeriac chips

• 750g celeriac, peeled and cut into 1–1.5cm-thick ‘chips’ (around 575g peeled weight)
• 1 tbsp olive or canola oil

COOK’S TIPS

Cut off and discard any fat before eating.

1. 1. Preheat the oven to 220°C/fan 200°C/Gas 7.
2. 2. Place the celeriac chips in a bowl, add the oil, a couple of pinches of flaked sea salt and lots of ground black pepper, and toss them well together. Scatter over a large baking tray and bake for 20 minutes.
3. 3. Remove the chips from the oven and turn them. Place the tomatoes on the same tray, cut side up, season and bake for a further 15 minutes, or until the tomatoes are softened.
4. 4. Meanwhile, season the steaks on both sides with a little flaked sea salt and the ground black pepper. Heat the oil in a large frying pan over a medium-high heat, add the steaks and fry for about 3 minutes on each side for medium-rare, depending on thickness. Divide the steaks between 4 warmed plates and leave to rest for 4–5 minutes.
5. 5. Meanwhile, return the pan to the heat, add the sliced mushrooms and fry for 2–3 minutes, or until lightly browned, turning regularly.
6. 6. Serve the steak, mushrooms, chips and tomatoes with a generous green side salad or cooked leafy greens.