• For the beef carpaccio:
• 100g/3.5oz beef fillet, very finely sliced
• 2 tsp Cold Pressed Extra Virgin Just Rapeseed Oil
• Pinch rock salt
• 1 tsp Worcestershire sauce
• 2 sprigs fresh thyme, to garnish

• For the herb salad:
• Large handful fresh mixed herbs, such as basil, chervil, parsley, coriander (leaves only)
• 1 tsp Cold Pressed Extra Virgin Just Rapeseed Oil
• Dash soy sauce

For the beef carpaccio, place the beef slices between two sheets of cling film and lay on a work surface. Flatten out the beef slices using a meat mallet or rolling pin until very thin, then place onto a serving plate.
Place the Cold Pressed Extra Virgin Just Rapeseed Oil, salt and Worcestershire sauce into a bowl and mix well. Drizzle over the beef slices and garnish with the thyme.
For the herb salad, place the herbs into a bowl, drizzle over the Cold Pressed Extra Virgin Just Rapeseed Oil mix and soy sauce and stir well.
To serve, place the herbs onto the plate with the beef carpaccio.

Serve with Handful of mixed leaf salad, with watercress or dandelion (optional)

• For the beef:
• 4x 200g/7oz beef fillet steaks
• 2 garlic cloves, sliced
• 4 tbsp Cold Pressed Extra Virgin Just Rapeseed Oil
• Salt and freshly ground pepper
• 1 tsp whole black peppercorns

• For the potatoes:
• 1.35kg/3lb Maris Piper potatoes
• 2 tbsp Cold Pressed Extra Virgin Just Rapeseed Oil

• For the leek and mustard relish:
• 2-3 large leeks, thinly sliced
• 2 tbsp Cold Pressed Extra Virgin Just Rapeseed Oil
• 1 tbsp white wine vinegar
• 1 tsp wholegrain mustard
• Salt and freshly ground pepper

Preheat the oven to 240C/475F/Gas 8.
Place the beef in a shallow dish and cover with the sliced garlic, two tablespoons of rapeseed oil and a pinch of salt and freshly ground pepper.
Peel the potatoes and cut into large chunks. In a large saucepan of boiling, salted water, cook the potatoes for 2-3 minutes to parboil. Drain well and shake the potatoes in a metal colander (covered with a lid) to fluff up the edges.
Leave the potatoes in the colander over the empty hot saucepan for 1-2 minutes to steam, before tossing in a large bowl with salt and rapeseed oil. Arrange them on a baking tray and transfer to the oven.
In a frying pan, gently fry the leeks in two tablespoons of rapeseed oil, until they are tender.
Remove the leeks from the heat and, when they have cooled, add a tablespoon of white wine vinegar and a teaspoon of mustard. Season well with salt and pepper.
For the beef, crush the black peppercorns in a pestle and mortar and mix with the remaining two tablespoons of rapeseed oil. Coat the beef with the peppercorn mixture.
Pour the rapeseed oil from the marinade into a heated frying pan (adding a little more if there is not enough to coat the pan) and brown the meat on both sides. Transfer to the oven and cook for a further 7-8 minutes, or until cooked to your liking.
Rest the meat in a warm place for at least five minutes. Serve with the potatoes, a dollop of leek relish and a crisp salad.

• For the steak:
• 4 x 175g/6oz 28-day aged rump steaks, cut about 2cm thick
• Salt and freshly ground black pepper
• 3 tbsp mirin (available in Asian supermarkets)
• 3 tbsp Japanese soy sauce (you can substitute normal soy sauce)
• 3 tbsp sake
• 2 tbsp Cold Pressed Extra Virgin Just Rapeseed Oil

• For the salad:
• 1/4 small red onion, finely sliced, soaked in iced water for 15 minutes
• 110g/4oz mooli (you may substitute ordinary radish), cut or peeled into thin strips
• 6 red radishes, finely sliced
• 1 handful pea shoots (or watercress)
4 tbsp fresh peas, blanched

• For the dressing:
• Just Salad Dressing Cold Pressed Extra Virgin Rapeseed Oil With Honey, Mustard & Chilli

For the steak, season the steaks with salt and freshly ground black pepper.
Whisk the mirin, soy sauce and sake together in a bowl.
Heat a frying pan until hot, then add the Cold Pressed Extra Virgin Just Rapeseed Oil and steaks and cook on each side for 2-3 minutes. Remove from the pan and place onto a plate. Leave to rest in a warm place.
Pour off any excess fat from the frying pan, then add the mirin, sake and soy sauce mixture. Bring to the boil and simmer for 2-3 minutes, until thickened and glossy.
Return the steaks to the frying pan and cook for one minute, or until cooked to your liking, continuously spooning the sauce over the steaks.
For the salad, place all of the salad ingredients into a bowl and mix well.
For the dressing, place all of the dressing ingredients into a separate bowl and mix well.
To serve, cut each steak into thick slices and place onto four plates. Add a handful of salad, then drizzle a little of the dressing over the salad and around the plate.