Lamb and Thyme Hotpot s1

Coronation steak, radish and pea salad

Ingredients

2 little gem lettuces

4 radishes

1x 15ml spoon (1tbsp) coriander

4 lean beef minute steaks

Black pepper

1x 15ml spoon (1tbsp) oil

200g (7oz) fresh peas

1x 10ml spoon (2tsp) curry powder

3x 15ml spoon reduced fat crème fraîche or mayonnaise

Equipment

Vegetable knife, chopping board, measuring spoons,

non-stick frying pan or griddle, pastry brush, tongs,

plate, cling film, weighing scale, large bowl, small bowl,

mixing spoon and knife.

Method

1. Prepare the vegetables:

· tear the lettuce leaves into pieces

· thinly slice the radishes

· roughly chop the coriander.

2. Heat a large non-stick frying pan or griddle until hot.

3. Season the beef minute steaks with the black pepper and brush with oil on both sides.

4. Cook the steaks according to your preference.

5. Transfer to a warm plate, cover with cling film and leave for 1-2 minutes.

6. Place lettuce, sliced radish and peas in a large bowl.

7. Mix the curry powder, crème fraîche and coriander in a small bowl.

8. Slice the beef steaks into thin strips then add to the salad, along with any meat juices.

9. Pour a little of the sauce over the steak and salad and service the remaining sauce in a separate bowl.

Handy hints

· The dressing can be spooned over the beef steaks or served on the side with crusty bread.

· If you have more time to make a special meal, you could use sirloin steak and cook on a prepared barbeque.

· Defrosted frozen peas could be used instead of fresh peas or try adding a spoonful of sultanas or almonds for a change.

· Try mild or Madras curry powder according to how hot you would like the dressing.

Did you know?

This is a modification of the Coronation chicken recipe which was created to serve at a buffet in 1953 when Queen Elizabeth II was crowned Queen.

Nutrition information per 100g/serving: Energy 499/1530kJ, protein 13.3/40.8g, carbohydrate 2.5/7.6g, carbohydrate of which sugars 0.7/2.1g, fat 6.3/19.4g, saturated fat 2.3/7.1g, dietary fibre 1.0/3.1g, salt 0.1/0.2g, iron 1.8/5.5mg

A more comprehensive nutritional analysis is available at meatandeducation.com