Rosemary-Basted Steak

Prep and bake the parsnip: Wash and dry all produce. Strip the rosemary leaves off the stems and finely chop 2 tsp (double for 4 people.) Toss the parsnips on a baking sheet with a drizzle of oil, and half the rosemary. Bake in the centre of the oven, stirring halfway through baking, until golden-brown and crisp on the outside, 25-30 min.

Cook the steak: Season the steak with salt and pepper. Heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then the steak. Cook the steak, 4 min per side. (It doesn't have to be cooked through at this point!)

Remove the pan from the heat and add the butter, remaining rosemary and half the garlic to the pan. Tilt the pan toward you to collect the melted butter. Using a spoon, continuously spoon the melted butter mixture over the steak for 1-2 min, until cooked to desired doneness - the residual heat from the pan will continue to cook the steak. (TIP: Inserting a thermometer into a medium steak should display an internal temperature of 160°F.) Transfer the steak and sauce to a medium bowl.

Make the creamed chard: Return the pan to the stovetop over low heat. Add the swiss chard, remaining garlic and a splash of water. Cook, stirring often, until it wilts, 1-2 min. Remove the pan from the heat and stir in the sour cream. Season with salt and pepper.