Using the fine long leaves of a cos lettuce to hold food in place works well, particularly if you plan to serve a warm salad, as this lettuce is tolerant of heat. Just remember to discard any of the dark outer leaves, as the milky fluid in the thick ribs in their centre is not particularly tasty. The mushrooms I used for this dish are the eryngii, which are now being cultivated in England. It's a medium to large mushroom, with robust texture and sweet, nutty flavour which is best sliced before cooking. Shiitake mushrooms with their mild garlic flavour would taste good in a warm salad too. For a splendid assortment of exotic mushrooms, all grown in England, try Millets Farm Shop, Frilford.

YOU WILL NEED: 2 medium potatoes, peeled and diced One 8oz (225g) rump steak 4oz (125g) eryngii mushrooms - sliced One clove garlic, chopped fine 2 handfuls of wild roquette and chard salad (or mixed leaf salad of your choice) A few stalks flat leaf parsley Oil to fry potatoes and steak One oz butter to fry mushrooms Salt and freshly ground black peppercorns Squeeze of lemon juice.

METHOD: Boil the cubes of potatoes in salted water until cooked, drain and fry in a little oil, turning until they begin to go golden brown. Set to one side when cooked, having scattered a little chopped parsley over them.

Season the steak and cook to your liking. The steak illustrated is rare and was cooked for three minutes on each side. For well done, allow twice as long. When cooked keep the steak warm while you fry the mushooms and garlic in the same pan, adding a little butter to the juices left over. Retain the juices in the pan when mushrooms are cooked.

When potatoes, steak and mushrooms are cooked, slice the steak and arrange two cos lettuce leaves on each plate.

Assemble the dish by filling one cos leaf with fried potato cubes, the other with a handful of salad leaves, mushrooms and slices of steak, arranging so that the slices overlap and the mushrooms are visible.

Dress the meat slices with the juices left in the bottom of the pan to which a squeeze of lemon has been added.