Put all the salad ingredients into a serving bowl. Whisk together all the dressing ingredients, except for the cheese, ready to dress the salad when the steaks are done.

Brush the steaks with a little oil now, then cook on a preheated griddle pan or under a very hot grill, for 1 minute or less until done to your liking.

Serve the steak, cut into 3-4 slices piled onto the dressed salad and shave the cheese over the top and a twist of lemon zest or juice and enjoy with some crusty warm bread.

Or you could pack the salad into a warm baguette, add sliced steak and parmesan if you need a meal on the go!

Nutrition, per serving: 306 kcals, protein 26g, fat 19.8g, carbs 6.5g, sugar 5.2g, salt 1.7g

1 Toss the avocado with the lemon zest, juice, chilli and season to taste.

2 Heat a griddle pan and toast the cornbread slices until golden brown and crisp.

Start with a layer of shredded lettuce, then beef, a pinch of salt, avocado mixture, soured cream and chilli jam. If that is not enough chilli for you, top the whole thing with a preserved jalapeno chilli. Eat with a knife and fork!

To prepare the salad, wash and dry the leaves and slice the onion and tomatoes.

Whisk together all the ingredients for the salad dressing.

Boil the potatoes for about 10 minutes until almost tender then throw in the beans and cook for about 4 - 5 minutes until just tender but with a little bite remaining. Drain well and set aside.

While the potatoes are cooking, preheat a griddle pan or grill until very hot.

Lightly season the steak then press onto the griddle for about 3 - 4 minutes (for medium/ rare) on each side, or until done to your liking. Rest the steak in a warm place for a few minutes for the fibres to relax and the steak to be its most tender before slicing.

Arrange the salad on 2 plates, toss the warm potatoes and beans with half the salad dressing and divide between the plates. Top with slices of the steak, a little more dressing and a sprinkle of spring onion. Serve with chunks of bread to mop up the juices and dressing.

Nutrition, per serving: 428 kcals, protein 42g, fat 19.5g, , carbs 22g, sugar 6.7g, salt 1.5g

Mix together all the marinade ingredients in a small bowl then brush over the bavette steak, rubbing it well into all the crevices. Set aside to marinate for 20 - 30 minutes. Get the griddle pan ready (or alternatively, this would work on the BBQ) and set the oven to 210°C.

Parboil the potato wedges in fast boiling water for about 5 minutes, drain thoroughly and then toss with the oil, mustard, paprika, salt and rosemary and tip onto a large baking tray in a single layer. Place into the hot oven for about 30 minutes. After 15 minutes turn over the wedges with a spatula. Add the tomatoes to the baking tray for the last 10 minutes of cooking or until the tomato skins are beginning to split and the potatoes are well browned, crisp and tender.

Once the griddle pan is very hot (or BBQ is at its maximum heat), pat the steak with kitchen paper to absorb any excess moisture then place it in the griddle pan or on the BBQ until sizzling and brown on one side (about 7 minutes) then turn it over to brown on the other side for a further 5 - 7 minutes. If the steak is still undercooked and feels too soft to the touch, turn and cook for another couple of minutes on each side. The whole process should take about 15 - 20 minutes and the steak should be rare to medium/rare. Don't overcook it or it will become tough. Remove the steak to a board, cover with foil to allow it to rest before carving.

When you are ready, carve the meat diagonally against the grain. Pile it up onto a warm serving dish for people to help themselves along with the potato wedges, tomatoes and a bowl of soured cream.

Nutrition, per serving 591 kcals, protein 50g, fat 30.5g, carbs 31g, sugar 2.5g, salt 1g

First make the Yorkshire pudding batter. In a large bowl mix the flour and salt, make a well in the centre, break in the eggs and hand whisk in half the liquid, gradually incorporating the flour as you whisk until you have a smooth thick batter with no lumps. Stir in the remaining liquid and leave to stand. Put 1/2 a teaspoon of beef dripping into each of the muffin cups.

Preheat the oven to 210°C. Rub the rolled silverside joint with the beef dripping and sprinkle with plenty of salt and pepper. Put the joint into a roasting tin and into the hot oven for 20 minutes to brown. Then reduce the oven temperature to 170°C. Add the onions, garlic and thyme around the beef with about 100 ml of water. Cover with foil and cook for about 2 hours, basting from time to time and adding a little more water if necessary. This will keep the meat moist. Re-cover with the foil each time. Uncover the meat for the last 15 minutes of cooking.

Remove the meat to a warm serving dish with the onions and garlic, cover well and keep it warm. Increase the oven temperature to 210°C.

Place the muffin tin in the oven until the fat is very hot, stir the batter well, then 2/3 fill each muffin cup and return to the oven for about 20 minutes until well risen and golden brown. They should feel firm and in no danger of collapse, so leave them in a little longer if necessary. Meanwhile make the gravy.

Discard any fat from the surface of the pan juices, and with the pan over a medium heat stir in the wine and gather up all the sticky bits, add the water and the port or redcurrant jelly and when melted simmer to reduce the liquid a little. Add the mustard and stir until thickened. Taste and season as necessary.

Slice the beef and serve a couple of slices per person with the soft onions, a piece of garlic, the Yorkshire puddings and a spoon or two of gravy and your favourite green leafy vegetable, such as spinach.

Nutrition, per serving: 627 kcals, protein 69g, fat 20.7g, carbs 40g, sugar 7g, salt 1.8g

Put all the salad ingredients into a large bowl, then mix together the dressing ingredients ready to dress the salad when the steaks are cooked. Prepare the noodles as per the packet instructions.

Mix together all the ingredients for the teriyaki sauce. Pat the steaks with kitchen paper until dry (do not season them, that is what the sauce is for) and preheat a non-stick pan. When the pan is good and hot, sear the steaks for a minute or less each side, then remove to a warm plate while you make the sauce.

Reduce the heat then pour the teriyaki sauce into the pan, swirling the pan around to keep the sauce moving while the sugar dissolves and it all becomes bubbling and glossy.

Briefly return the steaks to the pan, turning them in the sauce to coat then transfer them to warm plates while you let the sauce become syrupy.

Dress the salad and toss it well to evenly distribute the lovely coloured ingredients and flavours.

Serve the steaks with the sauce together with the noodles and salad.

Nutrition, per serving: 417kcals, protein 27g, fat 13.6g, carbs 52g, sugar 14.4g, salt 2.4g

Sprinkle the chopped garlic over the steak slices and set aside.

Heat the oil in a wok or non-stick pan and fry the onions, carrot, and broccoli for 2 minutes while stirring. Add the broccoli and sugar snap peas and stir-fry for a minute before adding the chopped ginger and chilli, followed by the bean sprouts and mushrooms. Toss all together and then add the soy sauce and water. Shake the pan then put on a lid and steam the vegetables for 2 or 3 minutes until tender, but still with a little bite.

Heat another pan, add the oil and when "shimmery hot" toss in the garlic beef and stir-fry for a minute till brown, then add the oyster sauce and stir to coat the beef. Remove from the heat.

Serve a nice big pile of vegetables on each plate, topped with the succulent glazed beef slices, and some rice if you like.

Place the lamb in a bowl, sprinkle over the spices and mix well together (if you have time set aside for an hour).

Heat the oil in a large pan and cook the onion, ginger, aubergine and pepper for 5 minutes or so until golden. Add the spiced mince and cook for a further 5 minutes.

Stir in the lentils, stock, tomatoes and cinnamon stick. Bring to the boil then cover and simmer for 30 minutes until very tender. Add the spinach, and cook for a minute or two until wilted. Serve with rice or naan.

Cook’s tip

For a lovely cooling raita to serve with this curry, coarsley grate ½ cucumber and place in a sieve. Press with the back of a spoon to extract the excess juice. Mix the cucumber with 150g natural yogurt, 2 tbsp chopped fresh mint and a crushed garlic clove.

1. Lightly salt the fatty edges of the steaks and sear those edges by holding the two steaks together with tongs and placing on a very hot frying pan until browned and exuding some fat. Manoeuvre the steaks, still together, till the edges are brown all around, then in the rendered fat sear the two separate steaks on both sides until done to your liking. Set the steaks aside in a warm place while you make the sauce.

2. If you want to save washing up, blot up any excess fat from the pan with kitchen paper and re-use it, alternatively you can use a small pot to make the sauce. Melt the butter in the pan and when it is foaming add the drained peppercorns and crush slightly with the back of a wooden spoon.

3. Add the garlic then the brandy and salt and stir together to deglaze the pan and get up any sticky bits (if using the steak pan), then stir in the mustard and the cream. Continue to cook, stirring, until you achieve a nicely thickened sauce that will coat the steaks.

Stir in the parsley.

4. Serve the steaks on warmed plates with the sauce spooned over, accompanied by some chunky chips and a crisp salad

Heat one tablespoon of the sunflower oil in wok and stir fry the mince, garlic, ginger and half the chilli for 5 minutes or until just cooked. Stir in the oyster sauce and set aside for 10 minutes to cool.

Spoon a teaspoon of the mixture into centre of a wrapper. Brush the edge with water and fold the pastry over to enclose filling. Pleat the edges together firmly to seal then repeat to make a total of 00 dumplings

Poach the dumplings in simmering water a few at a time for about 30 seconds or so until they float to the surface. Remove with a slotted spoon and cover to keep warm while cooking remaining dumplings.

Heat the remaining sunflower oil and the sesame oil in a frying pan and cook the spring onions and chilli together for a minute or so until turning golden.

5 Mix together the soy sauce, lime juice and sesame seeds and pour into a small dipping bowl.

Arrange the dumplings on plates and scatter over the spring onion mixture and serve with the dipping sauce.

Cook’s tip

To make your own wrappers, place 300g plain flour in a food processor then with the motor running, slowly pour in 100 – 125ml just-boiled water to make a fairly soft dough. Shape into small balls then roll out thinly on a lightly floured surface into 5cm rounds.