From: Kitchen Hero: HomeCooked
This has to be one of my absolute favourite dinners. It's basically fish and chips, but with a great twist, using crispy rosti potato cakes instead of the more laborious chip. I shallow fry my goujons rather than using a deep fat fryer, with oil I keep in a bottle specifically for this purpose. When you're done and the oil is cold, just fill the bottle up to use again next time.
These days I hear there is less fillet and striploin being sold and rib-eye has become more popular. It is good value. I always bring steaks to room temperature by removing them from the fridge 30 minutes before I want to cook them.
There are a few vegetables I can grow without fail and thankfully one of them is the mighty beetroot, which roasts beautifully and is a great addition to this lentil salad. This dish makes a nice lunchtime dish and is excellent in lunchboxes.