One-pan Italian beef and potatoes

Dice the onion, leaving the root end on while cutting to hold it together.

Cut the ends off the potatoes, peel them and cut into wedges.

Melt a knob of butter with a little olive oil in a cast iron pan; add the potatoes and coat them until glossy; season.

Cook a minute or so to start to colour, then spread in a single layer, cover and cook seven to eight minutes, stirring now and then, until coloured and a little soft.

Take the potatoes out; add a tiny bit more oil and the ground beef; let it get a good sear before breaking it up.

Add the onion and let it soften while the beef finishes.

Season with dry basil, dry thyme, oregano and fennel seed broken up in a mortar and pestle, plus a little salt and pepper; mix.

When the pink is going away, return the potatoes; add chicken stock and heavy cream, mix, cover and cook five to six minutes until it thickens and the potatoes finish.

Add a little splash of dark soy and a little grated Parmesan; mix.

Serve in bowls topped with more Parmesan and a little garlic powder.