Place a large roasting tray on the middle shelf of the oven. Pre-heat the oven using the frozen chips setting or the true fan/bottom heat and grill setting (210ºC-220ºC).
Once pre-heated, put the chips in the roasting tray in a single, even layer and cook for the time indicated in the instructions on the bag.
Turn the chips halfway through the cook using tongs.
Once cooked, put the chips in a large bowl and season to your taste.
Take the steak out of the fridge 20 minutes before cooking, set your hob extractor fan to maximum and put a good quality frying pan on the hob and get it hot enough so it just starts to smoke.
Brush a small amount of cold-pressed rapeseed oil on both sides of the steak and season both sides with salt.
Put the steaks onto the smoking hot frying pan and gently hold flat with a spatula for ten seconds so the steak remains flat. Leave for two to four minutes until the steak is nicely caramelised and has a good 'crust'.
Turn the steaks and repeat the process.
Turn the heat down to low. If using butter or herb butter, add it now, as the residual heat will melt it and make it foam so you can baste your steaks for a minute or two.
Rib-eye is best served medium rare, as this allows the fat to render down properly for maximum flavour.
If you have a digital food probe, put the point of the probe into the middle of the thickest part of the steak. Look for the following temperatures: rare: 30ºC-51ºC, medium rare: 57ºC-63ºC, medium: 63ºC-68ºC, well done: 77ºC+.
If using the hand test, press the tips of your ring finger and your thumb together. Press the first finger of the other hand into the fleshy part below the thumb and ring finger - this is medium. Using the middle finger lets you know what medium rare should feel like.
Rest the steaks somewhere warm for five to ten minutes before serving (do not cut the steaks before you have rested them).
Heat a frying pan to medium-high heat.
Brush any loose dirt off the mushrooms (do not wash them). Cut the stem level with the side. Brush a little cold-pressed rapeseed oil on both sides and put them stem side down in the frying pan.
Cook for three to five minutes, then turn them stem side up (this means any juice released stays inside the mushrooms) and cook until tender.
Heat a frying pan to medium-high heat and brush the tomatoes on the vine with a little cold-pressed rapeseed oil.
Put the tomatoes in the frying pan and cook them until they caramelise on the lower half. Take them out of the pan and the residual heat will cook them through.
You can also roast them in a small roasting tray in the oven at 180ºC until they are done.