Steak And Pepper Stacks With Parmesan Mash - cooking recipe

Ingredients

1 None red pepper, quartered, deseeded
1 kg potatoes, roughly chopped
4 None fillet steaks, halved horizontally
4 None thick slices Gouda or Cheddar
20 g baby spinach leaves
60 ml single cream
20 g butter
40 g Parmesan, grated
400 g sugar snap peas

Preparation

Preheat grill and roast pepper, skin-side up, until skin blisters and blackens. Cover with cling film for 5 mins. Peel away skin.
Meanwhile, boil, steam or microwave potatoes until tender; drain. Cover to keep warm.
Preheat oven to 200\u00b0C/180\u00b0C fan/gas 6. Lay 4 steak halves on work surface, top with Gouda, spinach and pepper, then remaining steak halves. Tie stacks with kitchen string.
Heat a large, lightly oiled non-stick frying pan and cook stacks until browned on both sides. Transfer to baking tray; bake for 10 mins, or until cooked as desired.
Meanwhile, mash potatoes with cream, butter and Parmesan until smooth. Boil, steam or microwave peas until just tender; drain.
Serve stacks with Parmesan mash and peas.