Cannellini beans are high in fibre – great for a healthy digestive system.

4 large parsnips, peeled

4 lamb steaks

2%tbsp olive oil

200g (7oz) green beans

75ml (3fl oz) red wine

%tsp freshly grated nutmeg

1  Roughly chop the parsnips into chunks, cutting out the core if very woody. Simmer in boiling water, with a pinch of salt, for 15 minutes until tender. Drain, reserving a cupful of cooking water.

2  Flatten out the steaks under clingfilm with a rolling pin, if thick. Heat a large, non-stick frying or griddle pan and add й a tablespoon of olive oil. Season the steaks and add to the pan. Sear for 2 minutes on one side, turn over with tongs and cook for 1 minute more, or until cooked to your liking. Remove from the pan and leave to rest on a warm plate. Steam the green beans over simmering water for 5 minutes.

3 Add the wine to the steak pan and allow to bubble fast for 1 minute to make a sauce, stirring in any bits of steak caught to the base. Stir in 50ml (2fl oz) of water, season to taste and remove from the heat.

4 Blend or mash the parsnips with the remaining olive oil, the nutmeg, plenty of seasoning and a little of the cooking water. Serve the steak with mash, the sauce poured over and the steamed green beans.

Per serving: 403 calories, 20g fat (Ig saturated), 20g carbohydrate