METHOD

1. Heat the butter and maple syrup in a small frying pan over a medium heat until the butter has melted. Add the pecans and stir to coat in the syrup. Cook for 3-4 minutes, stirring until the pecans are crisp and caramelised. Pour out onto a sheet of baking parchment and leave to cool.

2. Heat a griddle pan over a high heat and brush the nectarine slices with some extra virgin olive oil. Griddle for 1-2 minutes on each side until charred and caramelised. Remove from the heat and set aside.

3. Whisk the extra virgin olive oil, balsamic vinegar and honey together with some salt and pepper and set aside.

4. Arrange the rocket leaves on a serving platter with the nectarine slices. Place the Burrata in the centre of the serving platter and cut open. Drizzle over the dressing, scatter with the pecans and garnish with the basil leaves and a pinch of the organic seasoning before serving.

Cook the steaks for 3 minutes on each side, turning once, for medium rare

METHOD

1. Place the steaks in a large dish along with the olive oil, thyme and garlic and marinade for 2-3 hours or overnight is best.

2. Remember to take your steaks out of the fridge at least 20-30 minutes before you intend to cook them to allow them to come back up to room temperature.

3. Heat a large heavy-based frying pan over a medium heat, add 1 tablespoon of the oil from the marinade. Season the steaks, add them to the heated pan along with the butter, garlic (if desired) and thyme. Add the bacon to the pan and keep tossing in the oil and butter. Cook the steaks for 3 minutes on each side, turning once, for medium rare.

4. Remove the steaks from the pan and transfer to a plate. Cover loosely with foil to keep warm and leave to rest for 10 minutes. Slice the bacon into bite sized pieces and transfer to a plate. Set aside until required.

For The Marinated Tomatoes

5. Place the cherry tomatoes in a bowl. Drizzle over the olive oil, balsamic vinegar and add in the lemon zest, salt & basil. Set aside & allow the flavours to infuse.

For The Dressing

6. Whisk the olive oil, balsamic vinegar and lemon zest together in a small bowl. Crumble in the blue cheese and add the parsley, mix to combine. Set aside until required.

To Serve

7. Trim the fat from the rested steak and cut into slices.

8. Place the mixed salad leaves on a plate followed by the tomatoes and bacon. Arrange the steak pieces on top along with the croutons. Drizzle over the prepared blue cheese dressing and serve.

METHOD

1. Preheat the oven to 180°C (350°F/Gas Mark 4)

2. Place the chicken breasts on a roasting tray and drizzle with a little olive oil, sea salt and black pepper. Transfer to the oven and cook for 25-30 minutes until cooked through.

3. Heat a griddle pan over a medium-high heat and add a little rapeseed oil. Add the streaky bacon and cook for 5-6 minutes until crisp, turning halfway through. Set aside until required.

4. Bring a pot of water to the boil, then cook the eggs for 5-8 minutes depending on your preference for how firm you like your eggs. Allow to cool completely before peeling.

5. Cut the chicken into thin slices and chop the bacon into pieces. Slice the boiled eggs into halves or quarters.

6. Place the lettuce into the base of a serving platter or a large round bowl. Arrange the chicken, bacon, tomatoes, blue cheese and avocado in a neat row on top of the lettuce. Serve straight to the table with the ranch dressing and allow everyone to help themselves.