Sliced Beef with Parmesan

For the Parmesan crisps: heat the oven to 200°C (180° fan) 400°F gas 6. Line a baking tray with non-stick baking paper.

Place a round cookie cutter on the baking tray and spread a thin, even layer of Parmesan cheese in it. Remove the cutter and repeat with the remaining cheese. Cook for about 5 minutes until bubbling and golden. Cool on the baking tray for a few minutes, then place on a wire rack to cool completely.

For the tomato-pepper sauce: heat the oil in a frying pan. Add the vegetables and cook for 3 minutes. Add the water and simmer for 10 minutes. Remove from the heat and stir in the basil. Season to taste with salt, pepper and lemon juice.

For the roast beef: heat the oven to 200°C (180° fan) 400°F gas 6.

Season the beef with salt and pepper. Heat the oil in a frying pan and quickly brown the meat on all sides. Cook in the oven for 10 minutes for rare beef (another 10 minutes for medium-rare). Remove and allow to rest for 15 minutes.

For the rocket salad: whisk together the salt, pepper, sugar, vinegar and olive oil. Toss the rocket in the dressing.