This House & Garden recipe’s got us all hot under the collar!
When it comes to a tasty but healthy meal, it’s all about editing. Doing something as simple as replacing full fat vegetable oil with olive oil can make all the difference. This week, we’re indulging in our love of meat with this gorgeous recipe by House & Garden. To ‘pregnify’ it, try swapping the potatoes with sweet potatoes.
Time: 15 minutes prep, 30 minutes cooking
Good for: Vitamins A and C, folate, fibre and protein
Zest of ½ lemon
1 tbsp smoked paprika
1 tsp dried chilli flakes
1 tsp dried oregano
350g (11oz) beef rump steak
400g red-skinned baking potatoes, skin on (or sweet potatoes)
1 tbsp olive oil
1 tbsp fresh rosemary, finely chopped
Sea salt, for sprinkling
• Heat the oven to 200˚C (gas mark 6). Place the lemon zest, paprika, chilli and oregano with a good pinch of sea salt in a dish and mix together. Press the steak into the mixture and rub into both sides until completely covered.
Cut the potatoes into 1cm skinny chips and place in a shallow roasting tray. Pour over the oil and toss the chips to coat well with oil. Roast for 15 minutes, then add the rosemary and cook for 10 minutes more until crisp and golden.
• Meanwhile, cook the steak on a ribbed grill pan for 5 minutes on each side for a well-done cook, which is safer for pregnancy. Leave the meat to rest for 5 minutes before cutting into 2cm slices. Serve with the fries.
And that’s that! Bon apetite!