Serves 4

Ingredients:

  • 1 tbsp rapeseed oil
  • 4 x 200g (7oz) striploin steaks, trimmed
  • 150g (5oz) mixed salad leaves
  • 1 large carrot, cut into thin strips
  • 1 beetroot, peeled and cut into thin strips
  • 1 red onion, thinly sliced
  • ½ celeriac, peeled and cut into thin strips
  • micro greens, to garnish (optional)
  • edible flowers, to garnish (optional)

DRESSING

  • 1 garlic clove, crushed
  • 2 tsp creamed horseradish
  • 1 tsp Dijon mustard
  • 2 tbsp extra virgin rapeseed oil
  • 1 tsp balsamic vinegar
  • 1 tsp chopped fresh coriander
  • 4 tbsp beef stock
  • sea salt and freshly ground black pepper

Method:

Remember to take your steaks out of the fridge at least 30 minutes before you intend to cook them to allow them to come back up to room temperature. To make the dressing, place the garlic, horseradish and mustard in a bowl, then whisk in the extra virgin rapeseed oil and balsamic vinegar to form a dressing. Season to taste and add the coriander. Set aside until needed.

Heat the rapeseed oil in a large heavy-based frying pan over a medium heat. Season the steaks, add them to the heated pan and fry for 4 minutes on each side, turning once, for medium rare. Remove from the pan and transfer to a plate. Cover loosely with foil to keep warm and leave to rest for 10 minutes.

Add the beef stock to the frying pan that you've cooked the steaks in. Bring to the boil and reduce by half, scraping the bottom of the pan with a wooden spoon to remove any sediment. Whisk into the dressing. Place the salad leaves and vegetables in a large bowl and lightly coat with the dressing. Divide among plates, then carve the steaks into thin slices and arrange on top. Drizzle over any remaining dressing and garnish with the micro greens and the edible flowers, if using, to serve.

Griddled Salmon with Avocado and Sun-Dried Tomatoes

Well-produced organic salmon is perfect for this dish. As it is farmed in colder

waters, it has a firmer flesh. Salmon tastes far better if eaten slightly underdone

rather than overcooked, and in this recipe it should be served warm, not hot. I’ve

served it here with avocado, which is packed full of nutritional goodness.

  • 4 x 175g (6oz) skinless organic salmon
  • fillets, pin bones removed
  • olive oil, for brushing
  • ½ lemon, pips removed
  • 2 firm, ripe avocados (preferably Hass)
  • 12 sun-dried tomatoes in oil,
  • drained and finely chopped
  • ½ small red onion, very finely chopped
  • 25g (1oz) wild rocket
  • 1 tbsp snipped fresh chives
  • sea salt and freshly ground black pepper

SERVES 4 AS A STARTER

Heat a heavy-based griddle pan until it’s smoking hot. Cut each salmon fillet into three pieces, then season and brush each one with a little olive oil. Arrange on the griddle pan, then reduce the heat and cook for 1–2 minutes on each side, until just cooked through and golden brown. Remove from the heat and add a squeeze of lemon juice.

Cut each avocado in half and remove the stone, then carefully peel away the skin. Cut into thick slices and arrange in the centre of each plate or bowl, then scatter over the sun-dried tomatoes, red onion and rocket and season to taste. Arrange three pieces of the salmon on each one and scatter over the chives to serve.