Sirloin Steak

Pick the mint leaves from their stalks and finely chop (discard the stalks). Pop into a small bowl with the cider and horseradish mustard. Finely chop the parsley and capers. Add these into the bowl along with the olive oil (amount specified in the ingredient list) and a squeeze of lemon juice. Mix together then keep to one side.

Cut the cherry tomatoes in half through the equator and pop into a large bowl. Season with a generous pinch of salt then drizzle over the balsamic vinegar. Leave to one side. TIP: The salt will extract the juice from the tomatoes and make a lovely dressing for the salad.

Heat a frying pan over high heat. Drizzle a splash of oil over the steaks and season with salt and black pepper. Rub the seasoning into the meat. When the pan is hot, carefully add the steaks. If you like your steak medium-rare like us, cook for 4 mins on each side. If you like it medium, add 2 mins cooking on each side. Once cooked, rest them on a chopping board for maximum juiciness!

As the steaks rest, wash the frying pan, then place it on medium heat with a splash of oil. Add the baby spinach. Cook until it just begins to wilt, 1-2 mins. Season with salt and black pepper and get ready to serve.