In its Eat Well for Less series, OFM asked 10 chefs to make a meal for four whose ingredients cost £5 or less – barring items that would already be in the household cupboard, such as olive oil, soy sauce, dried herbs and spices.

I chose the bavette of beef because it's a cheap cut but can still come from a top quality animal. It's quick and easy to do and full of flavour. The egg adds a richness and the potato gives a lovely crunchy texture. The more well hung the beef, the better taste you'll have. It's never easy to cook cheaply but with a little effort, time and thought, you can create some fantastic dishes for the frugal pocket.

large Maris Piper potatoes 1kg

bavettes of beef 4 x 110g

free range eggs 6

TOTAL £4.97 from local butcher and grocer

Peel and wash the potatoes. On a mandoline with the fine teeth in, slice the potatoes into long strips. In a pan of boiling salted water, blanch the potato strands until they just lose their structure, only about 10 seconds. Remove from the water, leave to cool at room temperature and dry out on a cloth.

When dry, deep fry the potato strands until crispy in a pre-heated fryer at 180C. Remove and season and leave to one side till needed.

In a large frying pan, pour in some vegetable oil and add 50g of butter and take to nut brown stage. Season the bavettes and place them in the pan. Sear on one side till nicely browned (about 2 minutes). Turn them over and repeat for another 2 minutes.

Take them out of the pan and leave to rest for 5 minutes. It is important to serve them rare or they will be tough.

Fry the eggs in clean oil and place them on top of the steaks, then add the crunchy straw potatoes and serve.

The Hand & Flowers, 126 West Street, Marlow, SL7 2BP