Rib-eye steak with chicory, blue cheese and pickled walnuts

To begin, make the walnut purée. Drain the walnuts (reserving a little pickling liquid) and place in a food processor. Blend on high, slowly adding some of the pickling liquid to form a thick, smooth purée. Pass through a fine sieve and transfer to a clean bowl

To prepare the salad leaves, cut the base from the chicory and remove any damaged leaves. Separate the leaves and trim the ends

Trim the outside of the frisée lettuce and pick some nice pieces from the heart

To cook the steaks, season with salt and pepper, pressing firmly into each side

Place a pan over a medium heat, add the oil and butter and cook until the butter is foaming and smells nutty, but is not burnt

Increase the heat and lay the steaks in the foaming butter. Cook for 2 minutes on each side, then remove from the pan and leave to rest in a warm place

To serve, add the chicory, frisée, blue cheese, chives and pickled walnuts to a bowl. Season with salt and black pepper and dress with a little walnut oil

Add a spoonful of the picked walnut purée to each plate and place a steak on top. Dress with the salad and serve