Like so many teenagers, Jimmy has had to grow up a lot since his parents divorced. Living with his dad has meant he's had to take on new responsibilities – such as learning to cook. But it turns out cooking is something he really loves to do. So when his dad has a date, Jimmy is the one who rustles up a romantic meal for two – leaving Dad to pour the wine and take all the credit for the cooking!
- Preheat the oven to gas 4, 180°C, fan 160°C. To make the dauphinoise, layer the potatoes in a roasting dish, seasoning every other layer.
- In a jug, mix the cream, milk, garlic and thyme leaves. Season, then pour over the potatoes. Grate a thin layer of Parmesan over the top then cover with foil and bake for 1 hr. Remove the foil and cook for a further 15 mins, until browned on top.
- Meanwhile, rest the steaks at room temperature for 10-20 mins.
- Heat a griddle pan over a high heat. Season the steaks on both sides, sprinkle with the thyme, then rub the oil over the steaks to cover. When the pan is hot, add the steaks. For rare steaks, fry for 2 mins on each side; for medium, fry for 3 mins on each side; for well done, fry for 4 mins on each side. When cooked to your liking, remove from the pan and leave to rest for at least 5 mins.
- Mix the watercress in a bowl with the dressing. Serve with the dauphinoise and steak.
For extra flavour, rub the raw steak with the cut side of a garlic clove. But go easy on date night!
Pick leftover thyme leaves and freeze in an ice-cube tray with a little water. The cubes can be added straight to stews and soups.
As part of a healthy diet, we recommend this recipe for a special occasion or treat.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.