Bit of frying steak from our local butcher, with a salad of iceberg and red Little Gem, carrot julienne, cherry tomatoes, walnuts, celery and apple, in a lime juice and walnut oil dressing.  Onions fried with the steaks, then the meat was removed and rested while the onions were caramelised, then the pan was deglazed with a splash of wine.  Added a glug of cream and extra pepper and served on a nice hot plate with the salad separate. Triple-cooked chips, shole spuds microwaved for 3 mins, then cut into decent-sized chips and fried at 130C until blond, rested 10 mins then fried at 190C until golden and crunchy on the outside and fluffy inside.