Steak, Gorgonzola & caramelised fig salad

1. Heat 1 tbsp honey in a heavy-based frying pan over a low heat. Cook the figs, cut-side down, in the honey until sticky (about 5 minutes). Rinse and dry the pan and return to a high heat. Brush the steak with 1 tsp oil, season and fry for 4-6 minutes on each side (for medium), then set aside to rest.

2. Lower the heat of the pan again, add the remaining 1 tsp oil and fry the shallot and sugar snap peas for 2 minutes until soft and browned, stirring to try to incorporate some of the brown bits from the steak. Take the pan off the heat and mix in the mustard, lemon juice and remaining 1 tsp honey; season. Pour into a large bowl and add the watercress to coat. Tip onto a plate with the figs and crumble over the Gorgonzola, then slice the steak and arrange on top to serve.