In a serving bowl that’s easily big enough to hold all the potatoes once they’re cooked, stir together the sour cream, diced onions, roughly chopped parsley, and 1 heaped teaspoon of salt. Set the bowl aside while you cook the potatoes.

Add the chunked potatoes to a big saucepan with 1 heaped teaspoon salt and enough cold water to just cover them. Bring the pan slowly to a boil on medium-high heat, and as soon as that happens, drop the heat to low-medium and cover the pan.

You want the potatoes to cook at a gentle simmer for about 10 minutes so that they just cook through. The point about a gentle simmer is that it helps the potatoes to keep their shape – give them too much rapidly boiling heat, and they’re liable to start breaking apart and turn a little mushy around the edges as they cook.

Drain the cooked potatoes thoroughly in a colander and let them steam off for a minute. Now turn them into the serving bowl with your sour cream, onion, and parsley. Use a wooden spoon to gently turn the still-hot potatoes so that all the chunks get well coated with the mix. Take a little care with this so that you keep the chunks of potato as whole as you can.

Set the bowl aside and let it cool to room temperature. Once that’s happened, you can carefully stir in the olives just before you’re ready to serve the salad. Time now for the sakay and your lasary voatabia.

This is really simple. All you do is stir all the ingredients together in a pretty serving bowl. It can now happily sit as its flavors meld – with a few encouraging stirs - while you set about making everything else.

Add the ginger, salt, black pepper, vinegar, lime zest, lime flesh, and lime juice to a serving bowl that will hold all this salad’s ingredients. Stir thoroughly, and then add the sliced red onion and halved cherry tomatoes.

Set the bowl aside for 20 minutes - with the occasional stir - so that the onions and tomatoes can marinate in their sharp and tangy ‘dressing’.

The olive oil only gets stirred in at the end of that time when the salad is ready for serving. Add it sooner, and it will tend to prevent the dressing from infusing the onions and tomatoes with its flavors.

Set a medium saucepan on low heat and add 1 level tablespoon of butter. As soon as it starts barely foaming, stir in the finely chopped red onions, garlic, and salt. Keeping the heat low, you now want to gently stir-fry the onion and garlic for about 5 minutes so that they soften but don’t start to pick up any color. Bear in mind that ‘soften without coloring’ are the watchwords here.

Now stir in the vinegar and as soon as it starts bubbling a little, add the heavy cream. Let the mix come up to a very gentle simmer with a few stirs, and then add 2 tablespoons of your drained green peppercorns. Now use a stout wooden spoon to lightly crush about half the peppercorns against the sides of the pan. You’re not trying to mash them, just to lightly crush about half of them into your sauce. Once that’s done, turn off the heat. The sauce is almost finished.

All that remains is to gently reheat it while your cooked steaks are resting, and then to briskly – and I mean briskly - stir in the remaining level tablespoon butter, and serve the sauce immediately. If you stir in the last of the butter too soon, it does have the tendency to separate from your creamy mix. So, just reheat the sauce slowly, briskly stir in the butter, and serve at once.

In terms of timing, I’d be aiming to start cooking the steaks as soon as the peppercorn sauce is almost finished but is still to have that final tablespoon of butter added to it.

Now, you may well have a tried-and-tested way of cooking your steaks just the way you like them. So, by all means, stick to what works for you.

For me, very hot and fast in a heavy griddle pan is the way to go here, with a little olive oil and salt rubbed all over the room-temperature sirloins just before they hit the pan. Two minutes of untouched, searing heat on each side will give you lovely medium-rare sirloins that can then have a firming ‘rest’ for three minutes on a warmed plate. And by ‘untouched’, I mean that there’s no need to fiddle about with the steaks as they sizzle away on that high heat - just leave them be.

Once they’ve rested on their warm plate, all you have to do is cut the steaks into slices about a third-inch thick, and they’re ready for serving.

With the sliced steaks nicely arranged on a big wooden board, pour over the peppercorn sauce in an eye-pleasing way.

Now sprinkle the remaining tablespoon of whole green peppercorns over the top of the sauced steaks. Present the glorious-looking board at your table with the sakay and salads alongside, and let your fellow diners help themselves.