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Season with mustard, Worcestershire sauce and a few twists of pepper.
Place in a bowl with the cornflour, a couple of pinches of salt and a few twists of pepper.
1. Trim steaks into four pieces, each a little more than 4 ounces, and season with about 1/4 teaspoon salt per steak and a few twists of pepper.
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Add the ras el hanout along with a good pinch of salt and a twist of pepper, and cook over a medium heat for one minute, stirring continuously.
Add the grated pecorino and a few more twists of black pepper.
Add a few good twists of black pepper, too. 4 Remove the pan from the heat.
4 To serve, give the dish a final drizzle of olive oil and a few more twists of black pepper.
Toss through the anchovies, parmesan and croutons, add a good few twists of black pepper and put on the table.
3 Transfer the strawberries to a plate, then dot about the whipped feta, drizzle over the balsamic and finish with a scattering of mint leaves and a few twists of black pepper.
Serves 4 500g brussels sprouts walnut of unsalted butter 250ml fresh chicken stock (or stock cube, if need be) pinch of sea salt a few twists of fresh pepper 1 drop Tabasco big pinch chopped thyme squeeze of fresh lemon juice 5 rashers of smoked streaky bacon, fried until crisp and crumbled Slice the brussels sprouts into £1 coin size.
Finish the plate with a good twist of black pepper and some picked herb leaves.
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com