Instructions: Make the roquefort butter by mashing together the cheese butter and plenty of black pepper until smooth.

Spoon onto a piece of foil shape into a roll and chill. (Use any leftovers as a topping for baked potatoes.)

Cut the peeled potatoes into thick chips and place in a bowl of cold water until required.

This prevents them sticking together.

Pat dry thoroughly in a clean tea towel before frying to prevent the fat from spitting.

Place the fat in a large deep pan or deepfryer (no more than half the depth of the pan) and heat to 180C/350F (or until a tester chip sizzles in a mass of tiny bubbles).

Lower in the potatoes in a wire basket (or tip them straight in and use a slotted spoon to remove).

Cook for 56 minutes then drain on kitchen paper.

Increase the temperature to 190C/375F (a tester chip will turn golden brown in less than one minute) then fry the chips again for about 3 minutes or until golden brown and crispy.

Drain on kitchen paper and season generously with salt.

During the first stage of the chip frying season the steaks.

Put 2 tbsp sunflower oil into a heavy frying pan and heat until smoking.

Add the steaks and cook for 23 minutes each side or until cooked to your liking.

To prevent the steaks sticking to the base do not touch them until the first two minutes are up.

Serve the steaks on warmed plates topped with a thin pat of chilled roquefort butter and accompanied by the chips.

Serve with a green salad dressed with olive oil.

Serves 2

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