To make the breadcrumbs, grate your stale bread using the Toollio Cheese Grater attachment. Keep it aside.

Mix together the breadcrumbs, chopped parsley and onion and salt.

Tenderise the scotch fillets using the Toollio Tenderiser attachment.

Spray the scotch fillets with some extra virgin olive oil on both sides, then coat them well on both sides with the onion and breadcrumb mixture.

Put them in a baking dish, greased with some extra virgin olive oil and spray some more on the top of the scotch fillets.

Bake in a pre-hetead oven at 180°C – 355°F for 10 to 15 minutes (for medium rare/medium), depending on the thickness of your steaks.

Serve immediately with the chips on the side.

Peel and thinly slice the potoatoes using the Tollio’s vegetable cutter attachment.

Put the slices in a bowl filled with ice and cold water and keep them in it for 30 to 60 minutes.  This will help them to crisp up when fried.

Deep fry them in hot vegetable oil (at 180°C – 355°F) until crisp. Put them in a plate covered with kitchen paper to drain the excess oil.

Sprinkle with salt and serve.