British ribeye with potato and celeriac gratin

Preheat the oven to 200°C/180°C fan/gas mark 6.

First, make the gratin. Heat 1 tbsp rapeseed oil in a pan, add the onion (1) and cook until softened, then remove from the heat.

Layer the potatoes (2), celeriac (1) and onions in a small ovenproof dish, adding the garlic (1 clove) and thyme (1 sprig) and seasoning with salt and freshly ground black pepper as you go. Pour over the stock (300 ml), cover with tin foil and bake in the oven for 30 minutes. Remove, top with the parmesan (50 g) and return to the oven for a further 15-20 minutes, or until golden and cooked through.

To make the sauce, heat 1 tbsp rapeseed oil in a pan and add the shallot (1) and bacon (75 g). Cook until softened and golden. Add the tomato purée (1 tbsp) and bay leaf (1) and thyme (1 sprig) and cook for 2-3 minutes, until browned slightly.

Add the red wine (150 ml) and simmer until reduced by ½, then add the stock (500 ml) Bring to the boil and reduce by ¾. Pass the sauce through a sieve and return to the pan. Add the cream (4 tbsp) and season with salt and pepper to taste.

Meanwhile, heat 1 tbsp rapeseed oil in a large heavy griddle or frying pan over a medium-high heat. Place in the steaks (4), seasoning generously (you may need to do this in two batches). Turn after 2-3 minutes, adding the butter (50 g), garlic (1 clove), rosemary (2 sprigs) and thyme (1 sprig). Cook for another 2-3 minutes, or until the steaks are cooked to your liking, then remove from the pan and rest for the same amount of time as you cooked them for.

Serve each steak with some of the gratin, a drizzle of the sauce and a handful of watercress (1 handful).