For the suet crust pastry:
350g/12oz self-raising flour
175g/6oz shredded beef suet
cold water to mix
salt and freshly milled black pepper

For the filling:
560g/1¼lb chuck steak
225g/8oz ox kidney after trimming (so buy 275g/10oz)
2 tbsp well-seasoned flour
1 medium onion, sliced
cold water
1 tsp Worcestershire sauce
salt and freshly milled black pepper

For the gravy:
meat trimmings from the steak and kidney
1 onion, halved
570ml/1 pint water
1 tsp beef dripping
2 tbsp flour
few drops of Worcestershire sauce
salt and freshly milled black pepper

You will also need a well-buttered, 1.5 litre/2½ pint capacity pudding basin and a steamer.

Method

1. Divide the rocket leaves between four plates.
2. Hull and slice the strawberries and scatter on top of the leaves.
3. Break the Cheshire cheese into small pieces and divide between the portions.
4. Whisk the dressing ingredients together, drizzle over the salad then scatter the chopped nuts on the top.
5. Serve.

If rocket is unavailable this salad will taste delicious with watercress or a small bag of mixed baby leaves.