Mine's definitely a steak-and-vegies kind of guy (as in, if we eat at a nice restaurant he thinks a mixed grill involving nearly a kilo of assorted animals with some chips on the side is the epitome of 'fine dining'), so if I feel like giving him a treat I just make steak, mash and vegies with mushroom sauce:
(this can be totally made to taste and personal preference, you can use as much or as little garlic as you like and same for butter - DH likes garlicky butter dribbling everywhere but my mum makes it so that the mushies soak up the butter and there's no 'sauce' left)
- a good knob of butter
- a couple of cloves of minced/crushed garlic
- about 150g sliced mushrooms (again, you can adjust that depending on how many people you're serving, and how much 'sauce' everyone likes on their plate, and use whatever type of mushies you like - button, swiss brown etc)

Put the butter in a small saucepan with the garlic, let it start bubbling, throw in the mushrooms and stir to let the butter coat them. Turn the heat down and just stir occasionally until the mushrooms are soft, cooked through and have absorbed a lot of the butter. Then just spoon it over your steak and voila!


And, my *secret* roast vegie recipe is always a hit with everyone, DH is always pleased when he sees a roast sitting out defrosting because he knows he's going to get the vegies! I made these for his step-grandparents once and they were stoked, asked me to come back to Melbourne with them so I could cook it for them all the time!
It's not exactly a low-fat recipe so it's best left for special occasions if you're watching your weight, but they come out crispy and crunchy on the outside and soft and fluffy in the middle, and they're really easy.

Grab a few potatoes (however many you need to serve everyone), and halve or quarter them, depending on the size of the 'taties. Score them deeply on one side, then pop them in a freezer bag with some oil (I use grapeseed) and a few cloves of minced/crushed garlic (again, can be adjusted to taste - you can throw in some fresh or dried herbs too if you like). Tie a knot in the bag and roll them around for a while, leave them to sit on the bench, turning every ten minutes or so, or do them in the morning and just pop them in the fridge.
Pour a good amount of oil into a metal oven dish/tray (about 1/4-1/2 an inch), pop it in the oven to heat up, then when it's hot just cut the bag open and pour the potatoes in, placing them all scored-side up (if you're doing other roast vegies like pumpkin/carrots etc, throw them in too). Make sure they have a bit of room to move, or they will get soggy rather than crunchy.
Put the tray in the oven at about 180-200C, turning every 30-40 mins, and they take about 1.5-2 hours. They're cooked well before then, obviously, but to get them really nice and crispy they need that extra time. Every time you turn them, spoon over/baste them with the oil so that they get really crunchy.
You can either serve them straight from the pan, or drain them on paper towels to get rid of excess oil. They never fail and they're a hit with everyone who tries them

HTH!!