Donal Skehan served up a classic ribeye steak and chips with aioli on this morning.

The ingredients are: 2 x 175g rib-eye steaks, 1 tbsp extra-virgin olive oil, 1 garlic clove, thinly sliced, Handful fresh rosemary sprigs, 50g butter and Sea salt and freshly ground black pepper.

For the chips: 500g waxy potatoes, such as Red King Edwards, cut into chips, Rapeseed oil, for frying , Small handful parsley, roughly chopped, Small handful tarragon, roughly chopped and Sea salt.

For the aioli: 2 large free range egg yolks, 1 tsp Dijon mustard, 1 large garlic clove, finely grated, Pinch of salt, 100ml vegetable oil, 75ml extra-virgin olive oil and Squeeze lemon juice.

See recipes by Donal in his book titled: Everyday Cook: Vibrant Recipes, Simple Methods, Delicious Dishes available from Amazon now.