So, here’s my idea of a steak open sandwich. The escalopes must be cooked very briefly or they’ll be like shoe leather. Garlicy toasted ciabatta is totally delicious when topped with this lot. A thin slice of rare beef with garlic mushrooms cooked briefly with salad leaves - these are over the heat just long enough to wilt - so that you have strong flavours of greens in there but haven’t forfeited their colour or caused them to release liquid.

Ingredients - serves 4 8 slices of ciabatta bread 1 large garlic clove cut in half 8 x 50g beef escalopes 350g crimini mushrooms 1 garlic clove crushed and finely chopped 2 tbsp olive oil 2 tsp crème fraiche 100ml vegetable bouillon 100g watercress, rocket & spinach salad mix

Rub the edges of the ciabatta slices with the halved clove of garlic, and brush with olive oil and grill. Brush all the beef escalopes with olive oil, season and grill for 30 seconds each side on a very hot griddle, set aside in a warm place. Cut the small chestnut mushrooms into quarters and sauté in 2 tbsp olive oil over a medium-high heat in a large sauté pan, with seasoning, for 3 minutes. Now add the crème fraiche, vegetable bouillon, and chopped garlic. Stir and bring the sauce to the boil before adding mixed salad leaves (watercress, rocket & spinach), continue to cook for a further few seconds until the salad wilts.

Place 2 slices of grilled ciabatta on each plate, top each with beef escalope, and spoon over the wild mushrooms with wilted greens. Serve.