Steak with blue cheese pappardelle

SERVES 4 PREP 15min COOK about 15min

350g (12oz) dried pappardelle 1tbsp sunflower oil

2 x 300g (11oz) rump steaks 250g (9oz) chestnut mushrooms, sliced

200g (7oz) half-fat crème fraîche 40g (1½oz) blue cheese, plus extra, crumbled, to garnish 100g (3½oz) baby leaf spinach 25g (1oz) walnuts, chopped

1 Bring a pan of salted water to the boil; cook pasta according to the packet instructions. Heat half the oil in a frying pan over a high heat. Pat steaks dry with kitchen paper; fry for 5-6min, for medium meat, turning once (cook for shorter or longer, if you prefer). Set steaks aside.

2 Carefully wipe the empty pan clean with kitchen paper. Return to the heat and add remaining oil. Fry mushrooms for 5min, then stir in crème fraîche and blue cheese; leave to melt. Meanwhile, slice the steaks.

3 Drain cooked pasta, reserving a cupful of the cooking water. Return pasta to the empty pan; toss through the sauce, sliced steak and spinach. If needed, add some pasta cooking water to slacken the mixture. Divide among four plates; garnish with walnuts and blue cheese.

PER SERVING: CALS 655; FAT 23g; SAT FAT 9g; CARBS 69g