1: Preheat the oven to 220°C/200°C fan.

2: Put the potatoes into a saucepan and cover with water. Season with salt and place the pan over a high heat. Bring to the boil and cook for 8-10 minutes, or until the potatoes are tender. Drain and leave to cool slightly.

3: Place the potatoes onto a chopping board and smash each one gently with the base of a mug until slightly flattened. Spread the beef dripping into the bottom of a roasting tray and put into the oven for 3-4 minutes, or until hot.

4: Add the smashed potatoes to the tray and cook for 10-15 minutes. Remove from the oven and turn each potato over. Return to the oven and cook for a further 10 minutes, or until crispy. Sprinkle with the rosemary salt.

5: Place a griddle pan over a medium-high heat. When the griddle is hot, place the steak kebabs on and cook for 2-3 minutes on each side. Heat the sauce that comes with the kebabs and use this to glaze them.

6: Toss the watercress with the balsamic dressing. Serve the kebabs, potatoes and watercress salad together.