Gino D’Acampo served up a tasty rib eye steak tagliata with tomato, rocket, pear, walnut and gorgonzola salad on Gino’s Italian Coastal Escape.

The ingredients are: 3 x 225g ribeye steaks – at room temperature, Olive oil, 2 large bunches of rosemary, 2 pears, cut into large chunks – under-ripe is good for this recipe, 16 cherry tomatoes on the vine, 200g hard gorgonzola, 4 large handfuls of rocket, 1 raddichio, 80g walnuts, roughly chopped, Parmesan and Balsamic glaze.

See Gino’s recipes in his new book titled: Gino’s Italian Adriatic Escape: A taste of Italy from Veneto to Puglia is available from Amazon now