Serves 4

For the beef

700g piece of topside or sirloin steak

Extra-virgin olive oil

For the salad

200g white cabbage, shredded

200g red cabbage, shredded

200g carrot, grated

150g courgette, grated

1 bunch of radishes, sliced lengthways

3 spring onions, finely sliced

½ red onion, finely sliced

Sea salt and pepper

50ml olive oil

A few sprigs of tarragon, chervil and parsley (optional)

120ml good mayonnaise

120ml greek yoghurt

1 tsp freshly grated horseradish

2 tsp grain mustard

Preheat the oven to 200C/400F/Gas Mark 6. Place the meat on a rack in a roasting dish and drizzle over a little oil. Cook for 30-35 minutes. Remove from the oven and let it cool completely.

Set aside a small quantity of each of the vegetables to use as a garnish. Place the remainder in a large bowl, season, then add the olive oil and any herbs you are using.

In another bowl, mix together the mayonnaise, yoghurt, horseradish and mustard. Pour enough of this mixture onto the vegetables to bind the salad.

Place the slaw on a serving platter, scatter over the rest of the veg, with a few extra sprigs of seasonal herbs, and arrange the slices of beef alongside.

Times Recommends

• How to season a wok
• Chicago Rib Shack hits back at its critics
• Gordon Ramsay: Indian barbecue