Ingredients

• 1 tbsp olive oil
• ½ onion
• finely sliced
• salt and freshly ground black pepper
• pinch caster sugar
• 2 tsp balsamic vinegar
• 300ml/½ pint vegetable oil
• for deep frying
• ½ large potato
• sea salt
• 100g/3½oz rump steak
• sliced
• 1 tsp olive oil
• plus exxtra for drizzling
• 125g/4½oz unsalted butter
• 70g/2½oz Stilton
• crumbled
• 1 tbsp chopped fresh chives
• ½ baguette
• sliced in half lengthways
• tomato ketchup
• to serve

Directions

• For the caramelised onions
• heat the olive oil in a large frying pan
• add the onions and fry over a gentle heat for five minutes. Add the sugar and balsamic vinegar and cook over a medium heat for two minutes
• or until reduced and sticky.
• For the skinny chips
• pour the vegetable oil into a large saucepan or deep fat fryer and heat until a small cube of bread turns golden in 30 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
• Slice the potato into matchsticks and pat dry with kitchen paper. Caerfully place the potato sticks into the hot oil and deep fry for 3-4 minutes
• or until crisp and golden-brown. Remove with a slotted spoon
• drain on kitchen paper and sprinkle with sea salt.
• For the steak sandwich
• rub the sliced steak with olive oil
• salt and freshly ground black pepper and griddle in a very hot griddle pan for 1-2 minutes. Remove from the pan and keep warm.
• For the Stilton butter
• mix the butter
• crumbled Stilton and salt and freshly ground black pepper together in a bowl.
• Drizzle the halved baguette with olive oil and griddle for 1-2 minutes on each side.
• To serve
• place a griddled baguette half onto a plate. Top with the caramelised onions
• then the steak and finally with the Stilton butter. Place the other half of the griddled baguette on top. Serve with lashings of tomato ketchup and the skinny fries alongside.