Rocket salad with beef, caramelised pecan nuts, goat's cheese and raspberry vinaigrette

1. Preheat oven to 180°C (350°F).

2. Mix nuts, honey and sugar together and spread on a baking sheet. Bake for no more than 3 minutes. Spread the nuts (that's what she said) out on a plate and leave to cool.

3. Spread tomatoes out on a baking sheet, drizzle with olive oil, and season with salt and pepper. Bake for approximately 10 minutes, or until they start to shrink or pop. Put on a plate and leave to cool. (You can use the same baking sheet for the tomatoes and the nuts, just put them on different sides; but I don't recommend cooking them at the same time, since the nuts will be done long before the tomatoes.)

4. Meanwhile, cover both sides of the steak with pepper and pat down. Repeat with salt. Cook steak until rare. Please don't tell me I have to tell you how to cook a steak. What are you, new?

5. Put the raspberries in a bowl and mash thoroughly with a fork until very runny. Add the olive oil, balsamic and mustard to taste (raspberry should be the dominant flavour).

6. Toss the leaves together and top with thin slices of fillet, tomatoes, nuts and crumbled goat's cheese; and finish with a drizzle of vinaigrette.