Warm steak salad with shallots, petit pois and Roquefort

1 Rub the steak with a little sunflower oil and season it. Heat a frying pan, or even better a ribbed grill pan, till lightly smoking and cook the steak how you like it. Remove from the heat and put it somewhere warm to rest.

2 Meanwhile put the mustard, sugar, salt and pepper into a bowl and slowly start to whisk in the oils. Once emulsified, it will be quite thick so add the water and vinegar to thin it down.

3 Add the peas, shallots and grapes to the bowl then slice the steak thinly and add it and its juices.

4 Sit the salad leaves on top then gently turn everything together, making sure the leaves are coated in the dressing.

5 Divide onto plates or put it all on a platter, with nuggets of the Roquefort spooned on top.