Rosemary lemon tofu steaks, Greek potatoes with feta, orange and fennel salad

Preheat oven to 200.

Remove the feta from the fridge.

Bring a pot of salted water to the boil. Cut the potatoes into wedges. Cook in the water for about 10-15 minutes, until just cooked and staring to break up.

Strain, return to the pot, then add oil and salt. Toss. Lay on a baking tray and bake for 20 minutes until golden.

Remove the tofu from the pack and pat dry.

Cut each tofu into five steaks.

Remove the rosemary leaves from the stalk and roughly chop. Sprinkle the tofu rub and rosemary over both sides of the steaks.

Trim any fennel fronds, the feathery leaves off the fennel.

Cut in half through the core and cut into thin wedges. Lay on a baking tray. Drizzle with oil and season with salt. Bake for 12 to 15 minutes, until the edges just start to burn.

Peel and dice the orange.

Remove the leaves from the parsley stalk and roughly chop.

Once the fennel is cooked, toss with the orange. Add a splash of olive oil.

Get a large fry pan very hot.

Add a splash of oil and cook the steaks until golden about a minute each side. Put on a plate and squeeze over lemon juice.

Plate up time.

Serve the wedges with crumbled feta and parsley on top, serve the steaks with tzatziki on the side, add the fennel salad and its time to eat!