Instructions

1. Cook the potatoes in lightly salted water, then drain and set aside. You can chill them for up to 3 days if you prefer or carry on with the recipe immediately.
2. Finely slice the leek an garlic. Cut the potatoes into bite-sized chunks, if needed.
3. Heat some oil in large, shallow pan and sauté the leek for 5 minutes then add the garlic and stir for a minute or so.
4. Add the spices and potatoes, stir to coat them well, then add the stock and lime juice. Bring to a simmer, then add the drained beans, cook for a couple of minutes to warm through, then add the roasted pepper and coriander leaves. Put a lid on, turn off the heat and rest.
5. Meanwhile, lightly oil a griddle pan and cook the steaks for a couple of minutes on each side, following the instructions on the packaging.