Slowly cook the red onions in a sauté pan with a little low calorie cooking spray and a pinch of salt until soft and golden. Set aside.
To make the farls
These can be made whilst the onion is cooking. Boil the potatoes in salted water until soft. Drain and allow to dry for five minutes. Melt the butter and mix into the potato, adding the flour and baking powder. Mix to form a thick dough and season with salt and pepper.
To save time, why not use leftover mash. Warm this up for a minute in the microwave so it’s easier to work with.
Roll out into a square (1m thick) and cut into quarters. Fry in low calorie spray until golden on each side.
Meanwhile, season and cook the steaks for 4 minutes each side on a hot griddle and leave to rest while you make the sauce.
In a saucepan, heat all the ingredients gently until the cheese is melting and blitz together until smooth.
Serve each farl topped with sliced steak, onions and cheese sauce and plenty of napkins. A little rocket in each farl for some peppery green is a nice touch.
For the farls:
250 Rooster potatoes, peeled and roughly chopped
30g plain flour, plus extra for rolling out
1/2tsp baking powder
Salt and pepper
For the steak filling:
2x 150g rib-eye or sirloin steaks
2 red onions, peeled and finely sliced
100g ½ fat cheddar cheese
For the sauce:
A large handful of grated mature half fat cheddar
2tbsp low-fat cream cheese
2tsp garlic powder
2tsp onion powder
1tsp mustard powder
150ml hot semi-skimmed milk