season your steak well and cut into bite size pieces. Heat a frying pan with your frylight or oil until quite hot and sear all steak pieces on both sides for a max of 30 seconds each side. Take 70g light mozzarella or any hex a cheese you choose with a sprinkle of Cowboy Coffee - top the steak and melt under the grill.

 Take half a schar gluten free ciabatta roll (part HEXb) and toast it, blitz into breadcrumbs and season with your choice of flavours. Slice a large white onion into big rings. Dip into seasoned beaten egg and then into the breadcrumbs, coating well. Place on a lined baking tray and spray liberally with fry light. Bake for around 25-30 mins at gas mark 6 turning once halfway through.

Mix 1 tsp lighter spreadable butter with a crushed garlic clove, chopped parsley and a sprinkle of course salt. Spoon onto cling film and roll into a ball - freeze. use your other half of the ciabatta roll (HEXb). Spray all sides with frylight and top with your frozen butterball. Bake for around 15 mins on gas mark 7 or 20 on gas mark 6.