Sea salt and freshly ground black pepper
Pinch ground cinnamon
3 1/2 ounces/ 100 g vacuum-packed chestnuts
1/2 bunch fresh rosemary, leaves picked
1 (13-ounces/ 350 g) beef fillet (in one piece)
1 heaped tablespoon Dijon mustard
6 tablespoons extra-virgin olive oil
Juice of 1/2 lemon
4 handfuls of light and interesting salad leaves, such as mustard cress, radicchio or watercress, washed and spun dry
1 large butternut or onion squash
1 teaspoon fennel seeds
1 teaspoon coriander seeds
1 dried red chile, roughly chopped
1 teaspoon dried oregano
Remember you're searing the beef to get a bit of colour on the outside, not cooking it - it should be blue in the middle.
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