1. To make potato cakes, combine potatoes, egg, garlic and horseradish in a bowl. Season with salt and pepper. Shape mixture into 4 even-sized rounds.

2. Heat oil in a non-stick frying pan over medium-high heat. Add potato cakes and cook for 2-3 minutes on each side or until browned and crisp. Transfer to a plate lined with paper towel, then put in oven to keep warm.

3. To make bearnaise sauce, put wine, vinegar, eschalots, peppercorns and tarragon leaves in a medium saucepan over medium heat and simmer until reduced to 1 tbs. Strain and discard solids, then cool.

4. Whisk egg yolks and cooled reduction in a heatproof bowl over a saucepan of simmering water until thick and frothy. Slowly whisk in butter in a thin stream, while still over the heat, until thick. Stir in lemon juice and extra 2 tsp tarragon.

5. Brush oil on each side of steak and season with salt and pepper. Place a frying pan over high heat until hot. Add steaks and cook for 3 minutes on each side or until medium rare (exact time will depend on thickness of steaks). Set aside, covered, for 5 minutes.

6. Season bugs with salt and pepper. Place a lightly oiled frying pan over high heat, then add bug meat and cook, turning occasionally, for 1 minute to caramelise.