Ingredients - serves 4

700g rump steak
olive oil

1 cox’s apple, cored
juice of 1/2 lemon
1 tbsp sunflower oil
2 tbsp walnut oil
a handful of shelled walnuts
1 celery heart
2 little gem lettuce
1 avocado
salt, pepper

Method

Divide steak into 4 and brush one side with olive oil and season with salt and pepper. Heat a heavy frying pan or griddle to smoking hot then lay the steak in, oiled side down and season its upper side. Cook for 2-3 minutes per side and allow the meat to rest in a warm place for at least 5 minutes. The meat will then remain pink; if you cook to well done you will not only need resting time, you'll need strong teeth too.

Squeeze the lemon juice into a salad bowl and add the apple, chopped into 1cm dice (leave the skin on), toss. Slice the celery heart and add; dice the avocado flesh and add; tear up the little gems and add - then scatter in the walnuts. Season and pour over the oils, toss together and serve with rested steak and crusty bread.