There are times when you want something tasty and delicious but just don’t feel like cooking a full meal. This is one of those dishes you’ll find yourself cooking again and again. If you want to make it even more substantial, try serving it with crisp, fat chips and watch how quickly the plates are cleared!

• 3 tbsp olive oil
• 2 large red onions, thinly sliced and separated into rings
• 1 tbsp light muscovado sugar
• 1 tbsp balsamic vinegar
• 4 x 175g (6oz) thin-cut rump or sirloin steak
• 2 small ciabatta loaves
• 8 tbsp mayonnaise
• 2 tsp dijon mustard
• 2 tsp wholegrain mustard
• 4 ripe tomatoes, sliced
• 50g (2oz) wild rocket
• sea salt and freshly ground black pepper

Heat 2 tablespoons of the oil in a large frying pan over a medium heat and preheat the grill. Fry the onions for 10 minutes, until softened and golden, stirring occasionally. Sprinkle over the sugar and balsamic vinegar and cook for another 2–3 minutes, until the sugar has dissolved and is slightly syrupy, stirring continuously. Keep warm.

Heat a griddle pan over a high heat. Rub the remaining tablespoon of oil into the steaks and then season them generously. Add them to the heated pan and cook over a high heat for 3–4 minutes on each side for well done, or according to taste.

Split the ciabatta loaves in half and arrange on the grill rack cut side up. Place under the grill until lightly toasted. Mix the mayonnaise in a small bowl with the two mustards.

Place a piece of the toasted ciabatta on each warmed serving plate. Add a good smear of the mustard mayonnaise and then arrange a layer of the tomato slices on it. Season to taste and add the rocket. Place the steak on top and add the reserved caramelised onions. Dollop over the rest of the mustard mayonnaise to serve.

Beef Stroganoff with Fluffy rice and dill pickle Shavings

Traditionally this was served with buttered noodles, not unlike tagliatelle, but it is so much nicer with fluffy rice. The soured cream is not strictly necessary and regular cream will work just as well.

Serves 4

• 1 tbsp plain flour
• 2 tsp sweet paprika, plus extra to garnish
• 450g (1lb) sirloin steak, cut into thin strips
• 25g (1oz) butter
• 2 tbsp sunflower oil
• 1 large shallot, finely chopped
• 150g (5oz) button mushrooms, halved
• 1 garlic clove, crushed
• 1 tbsp white wine vinegar
• 150ml (¼ pint) chicken stock
• 4 tbsp white wine
• 2 tsp tomato purée
• 1 tsp dijon mustard
• 150ml (¼ pint) soured cream
• sea salt and freshly ground black pepper
• fluffy rice, to serve
• dill pickle shavings, to serve

Toss the flour and paprika together in a shallow dish with seasoning and then use to coat the steak. Heat half the butter and oil in a frying pan over a high heat. Add the steak and stir-fry for 4–5 minutes, until sealed and lightly browned. Tip onto a plate and set aside.

Reheat the pan over a medium heat. Add the rest of the butter and oil and then add the shallot. Sauté for 2–3 minutes, until softened but not coloured. Increase the heat to high and add the mushrooms to the pan with the garlic. Season to taste and continue to sauté for another 2–3 minutes, until tender.

Add the white wine vinegar and allow to bubble right down, then add the stock, wine, tomato purée and mustard, stirring to combine. Tip the sautéed beef with any juices back into the pan, then bring to the boil. Reduce the heat and simmer gently for about 5 minutes, until the sauce has reduced by half, stirring occasionally.

Stir the soured cream into the pan and return to the boil, then reduce the heat again and simmer gently for a couple of minutes and cook until the sauce has thickened and slightly reduced. Divide the fluffy rice between warmed plates and spoon over the beef stroganoff. Add dill pickle shavings and serve at once.