Preheat your oven to 200°C. Trim and peel the beetroot, then chop each beetroot into eight wedges. TIP: You may want to wear gloves to prevent staining your hands. Pop onto a baking tray with the diced butternut. Drizzle with oil and season with salt and pepper. Toss to coat and then roast on the top shelf of your oven until the veggies are soft and the butternut is golden, 25-30 mins. Turn halfway through cooking.

Meanwhile, finely chop the flat leaf parsley (stalks and all), roughly chop the walnuts and peel and grate the garlic (or use a garlic press). Rinse the cavolo nero under cold water in a colander. Remove the steaks from the fridge and set on a plate.

In a small bowl, mix the cider and horseradish wholegrain mustard with the water and olive oil (see ingredients for both amounts) until until the dressing is well combined. Stir in half the parsley and season to taste with salt and pepper.

Heat a splash of oil in a large frying pan over medium-high heat. When the oil is hot, add the cavolo nero (be careful it might spit a bit!) and stir-fry until softened, 3-4 mins. Season with salt and pepper then add the garlic and cook for 1 minute more. Transfer to a bowl, to reheat later on. Wipe out the pan with some kitchen paper, we will use it again for the steak.

When the veggies have 10 mins left, heat another splash of oil in the now empty frying pan over high heat. Season the steaks with salt and pepper. When the oil is hot, lay the steaks in the pan and brown for 1 minute on each side. Once browned, lower the heat slightly, turn and cook for another 1-2 mins on each side. TIP: This will cook the steak to medium rare, if you want yours more cooked add a minute or 2 to the cooking time.

Transfer the steaks to a chopping board to rest for 2 mins. Add the cavolo nero to the baking tray with the veggies and return to the oven. Reheat for 2 mins, then spoon half the dressing onto to the veggies and sprinkle on the walnuts. Carefully toss, then share between your plates. Slice the steak and sit on top of the veggies. Finish with a drizzle of the remaining dressing and a sprinkling of the remaining parsley. Enjoy!