Ingredients out • Kettle boiled • Casserole pan, high heat • Medium frying pan, medium heat • Griddle pan, high heat • Stick blender

START COOKING

Put the porcini into a mug and cover with boiling water • Halving any larger ones, put the new potatoes into the casserole pan and cover with boiling salted water and the lid • Slice the cabbage 2.5cm thick, add it to the pan and replace the lid • Put 1 tablespoon of olive oil into the frying pan and tear in the mixed mushrooms • Squash the unpeeled garlic through a garlic crusher over the top, add the porcini (reserving the liquid) and a pinch of salt and pepper, and toss regularly.

Rub the steaks with salt, pepper and 1 tablespoon of olive oil, then place on the griddle pan with the oyster mushrooms, turning the steaks every minute until cooked to your liking • Trim the ends off the broccoli, then add it to the casserole pan with the peas to cook for 2 minutes • Drain, toss in the extra virgin olive oil and the juice of ½ a lemon, and season to taste.

Add the brandy to the mixed mushrooms, carefully light it with a match (if you want), let the flames subside, then add the cream and truffle oil and bring to the boil • Adjust the consistency with the reserved porcini liquid (discarding any gritty bits), then blend the sauce to the consistency of your liking and season to taste • Serve with the steaks, oyster mushrooms, spuds and greens.

445 calories per serving.

Taken from Jamie’s 15-Minute Meals eBook, published by Michael Joseph. Recipe © Jamie Oliver 2012. Photos © Jamie Oliver Enterprises Limited 2012, by David Loftus.