Serves: 4A Quick Smart flavourful family meal by Ray McVinnie

Soft-boiled egg dressing
4 tablespoons extra virgin olive oil
3 tablespoons capers
1 tablespoon wholegrain mustard
2 tablespoons chopped flat-leafed parsley
1 teaspoon chopped chives
1 tablespoon white wine vinegar
4 eggs

Place everything except the eggs in a bowl and mix well.

Place the eggs in a saucepan of cold water. Bring to the boil then boil for 3 minutes. Remove from the heat, drain and run the eggs under cold water until cold.Shell the eggs then chop coarsely and add to the herb mixture. Mix briefly then taste and season with salt and freshly ground black pepper. Reserve.

For the steak & potatoes
800g new potatoes, well scrubbed
1 clove garlic, finely chopped
4 tablespoons extra virgin olive oil
2 handfuls rocket leaves
4 pieces steak (I used eye fillet)
olive oil for frying

Boil the potatoes in plenty of salted water until tender. Drain and crush slightly. Add the garlic, extra virgin olive oil and the rocket leaves. Season well. Mix gently so the rocket wilts.

Panfry, barbecue or grill the steak the way you like it. Set aside to rest then serve the steak on the crushed potatoes with a spoonful of the dressing on top