Simon Rimmer served up a tasty smoky beef and pickled onion salad on Sunday Brunch.
The ingredients are: 4 x 200g aged rump steaks (min 28 days), 25g each garlic powder, smoked paprika, chilli powder, celery salt, oil and butter to fry, 3 cloves garlic, few sprigs of thyme, big handful rocket and 200g shaved aged Parmesan.
For the onions: 2 red onions, finely sliced, 5g dried oregano, 4 whole black peppercorns, juice 1 lime, juice 2 oranges and 7g salt salt.
For the dressing: juice and zest 1 lemon, 45g crème fraiche, 45g full fat yoghurt, 15g honey, 30g horseradish sauce, 30g Dijon mustard and salt and pepper.
See more recipes from Simon in his book titled: The Accidental Vegetarian: Delicious food without meat available from Amazon now.