Lamb leg steak salad, tomato and black beans with chilli and orange dressing

Start by sweating the sliced shallot and garlic in a little olive oil, adding a touch of salt to help bring the moisture out of the vegetables

When the shallot starts to soften, add the stock and reduce by three quarters. Add the beans and warm through, season to taste and put to one side

Segment the oranges over a small bowl to catch the juices, squeezing any juice from the leftover skins. Strain the juice into a small pan and reduce to around 20ml

In a separate bowl, whisk together the honey, mustard and vinegar then whisk in the olive oil. Add the reduced orange juice and chilli and season to taste

Heat a heavy-based frying pan and add a little olive oil. Season the lamb steaks generously with salt and fresh black pepper on one side only and place the seasoned side down in the pan. Cook for 3 minutes

Season the second side and turn, cooking for a further 3 minutes, then add the butter and oregano and baste the steaks. Transfer to a plate and pour over the oil and butter from the pan. Allow to rest while you finish the salad

Mix the beans with the orange segments and a little of the dressing. Tip the beans onto a serving plate

Cut the tomatoes into wedges, scatter over the beans then add half the rocket leaves. Slice the steaks and arrange the slices over the salad, adding the remaining leaves and spooning over the dressing. Finish with a sprinkle of salt and the chopped oregano