Warm your oven to 200°C/Fan 180°C/Gas 6. Scrub and trim the parsnips then slice them into chips as thick as your little finger. Add the parsnip chips to a large roasting tin, drizzle with 1 tbsp olive oil and season with salt and pepper. Pick the thyme leaves and add them to the tin. Toss to mix, then slide into the oven and roast for 30 mins, turning halfway, till the chips are golden and crispy.

Meanwhile, tip half the pot of crème fraîche into a bowl. Grate in the lemon zest and squeeze in the juice from 1 half. Add 1 tbsp horseradish mustard and add a pinch of salt and pepper. Stir to mix then set aside.

Trim the dry ends off the purple sprouting broccoli and halve any really thick stems (you can leave the leaves on). Peel and thinly slice the red onion. Peel the garlic and thinly slice it.

Warm a frying pan on a high heat for 2-3 mins till smoking hot. Rub the onglet steaks with a pinch of salt and pepper and 1 tsp olive oil. Add the steaks to the pan and fry for 8-10 mins, turning every couple of mins, till browned with pink middles. Add a couple more mins to the cooking time if you prefer your steak cooked to medium. Pop the cooked steaks on a warm plate, cover with foil and set aside to rest for 5 mins.

Pop the pan used to cook the steak back on a medium heat and add 1 tsp olive oil. Add the onion and garlic and fry for 2 mins, stirring, till a little browned. Add the broccoli and 3 tbsp water and stir fry for 3-4 mins, till the broccoli is bright green and tender.

Divide the steaks, chips and veg between 2 warm plates. Serve with the horseradish crème fraîche on the side.