Sirloin? No. Top chef says you should be buying this cheaper cut instead

Acclaimed chef Brian Hennessy tells the Money blog about how he cuts costs by using an "often overlooked" cut of steak - and gives a not-so-secret recipe for crispy chilli oil.

Every Thursday, our Money blog team interviews chefs from around the UK, hearing about their cheap food hacks and more. This week, we chat to Brian Hennessy, head chef at the acclaimed Winter Garden Restaurant in London.

My favourite cheap substitute is... using bavette, also known as flank, as the cut of meat for steak and chips. It is often overlooked but the flavour is beautiful. You are also getting a range of different textures in one single cut. I'll take it over a sirloin any day of the week.