Swaps & tips: You can make the mash with crème fraîche instead of some of the milk for something richer, but don't add too much or you'll lose the clean potato flavour.

No potato ricer? Mash thoroughly while the potatoes are still steaming hot, but don't use a food processor or blender, which will turn them gluey.

Ribeye works brilliantly instead of sirloin if you want something richer. Rump is a cheaper option, just slice it across the grain before serving.

The Greek sausages are optional rather than essential to the plate. They work particularly well if you're feeding a crowd and want to stretch the meal without cooking extra steak.

You can also griddle the courgettes rather than battering them for a lighter version, but you lose the crisp texture that makes this particular plate work so well.

• Leftover mash can be turned into potato cakes the following day.
• Cold steak is great sliced thinly into wraps, sandwiches or salads.
• Reheat the courgette fritti in an air fryer at 200°C for 3 to 5 minutes. Avoid microwaving them.
• Leftover sausages can be sliced into pasta, eggs or a tomato and bean stew.