Use a heavy based pan, add the sliced onions and cabbage, spices and red wine. Cook on a medium heat for 40 – 50 mins. When the wine has almost evaporated, add the sugar and turn the heat right down. Cook until a sticky jam consistency. Peel the potatoes and cut into 1-inch batons, add to a seasoned pan of boiling water and cook for roughly 6-8 mins, drain and set aside until ready to be fried.
Season steaks, and add to a hot pan and cook for 2-3 mins each side for a medium rare, adjust cooking times accordingly for preference. Toast the ciabatta, add the chutney to the bottom slice, add ½ of a steak sliced on top. Top with blue cheese and watercress. Fry par boiled potatoes until golden and crispy, season with salt and serve with sandwich