• 50g/1¾oz pepper, sliced and blanched
• 50g/1¾oz runner beans, blanched
• 50g/1¾oz goats’ cheese
• 1 cocktail stick
• ½ steak, flattened
• 1 tbsp olive oil

1. Place the pepper, beans and goats cheese on top of the flattened out piece of steak and roll up. Secure with a cocktail stick.
2. Heat oil in a heavy based frying pan and brown the steak in a pan for 1-2 minutes on each side.
3. Serve.
4.  

• 200g/7oz T-bone steak
• salt and freshly ground black pepper
• 1 tbsp olive oil
• 15g/½oz butter
• 1 tbsp chopped fresh chervil, to serve

1. Preheat the oven to 200C/400F/Gas 6.
2. Season the steak, to taste, with salt and freshly ground black pepper.
3. Heat the oil and butter in an ovenproof frying pan. When the butter is foaming, fry the steak for 3-4 minutes on each side, or until browned on both sides.
4. Transfer to the oven and cook for a further 5-10 minutes (for medium), or until cooked to your liking.
5. Serve garnished with chopped chervil.
6.  

• For the pepper steak
• 150g/ 5¼oz beef steak, fat removed
• butcher’s string
• 1 tbsp chunky ground black pepper
• 1 tbsp olive oil
• ½ red onion, cut into wedges
• 1½ tomatoes, cut in half
• 25g/1oz Stilton cheese
• For the fondant potatoes
• 25g/1oz butter
• ½ sweet potato
• steamed broccoli, to serve

1. To prepare the peppered steak, remove some of the fat from the steak and mould steak into a round shape.
2. To hold the shape, place the butchers string around the middle of the steak.
3. Sprinkle the ground pepper generously on top of the steak.
4. Heat a medium frying pan. Place the steak into the pan and turn it over after one minute.
5. Add the red onion and tomatoes (skin side down) and place the cheese on top of the tomatoes.
6. Cover with a lid and cook for four minutes.
7. To make the fondant potatoes, cut the potato into a round disk using a cutter.
8. Place the butter into a frying pan on a medium heat and place the potato into the pan.
9. Cover with foil and cook until golden and crisp.
10. To serve, place the fondant potatoes onto the plate. Place the steak onto the centre of the plate with the tomatoes and onions and serve with the steamed broccoli.

Serves 1

• 2 tbsp olive oil
• ½ butternut squash, peeled and cut into thick chunks
• 1 garlic clove, peeled and chopped
• pinch of curry powder
• 1 rump steak
• salt and freshly ground black pepper
• drizzle of oil

1. Pre-heat the oven to 220C/425F/Gas 7.
2. Heat the oil in a frying pan. Roast the butternut squash chips and garlic for a few minutes, to colour. Add the curry powder and then transfer to the oven and roast for 10-15 minutes, or until tender.
3. Meanwhile, season the steak with salt and pepper. Heat a drizzle of oil in a griddle pan and fry the steak for 2-3 minutes on each side, or according to personal taste.
4. Transfer the steak to a serving plate and serve the squash chips alongside.

• 200g/7oz sirloin steak
• 85g/3oz breadcrumbs
• small handful fresh parsley, chopped
• salt and freshly ground black pepper
• 1 free-range egg, beaten
• 1 tbsp olive oil
• To serve
• ½ beef tomato, sliced
• 55g/2oz mozzarella, sliced
• fresh basil leaves, to garnish
• olive oil, to drizzle

1. Slice the sirloin steak in half lengthways and flatten each strip with a meat mallet or rolling pin. Using a 12cm/5in cutter, cut out two circles of steak.
2. Place the breadcrumbs, parsley, salt and freshly ground black pepper into a blender and process until combined.
3. Dip the steak into the beaten egg and then into the breadcrumbs.
4. Heat the olive oil in a frying pan, add the crumbed steak and fry for 2-3 minutes on each side. Remove from the heat and set aside.
5. To serve, place a slice of tomato onto a serving plate and top with a slice of mozzarella, followed by a slice of beef. Repeat the layers, ending with a slice of beef on top. Garnish with basil leaves and drizzle with olive oil.
6.