Heat a griddle pan or other heavy based pan, over a high heat. Season the steak with salt and pepper and rub the oil into both sides of the steak. The lower it onto your hot pan it should sizzle straight away. if not leave your pan to heat up a little longer. Then cook for 2 minutes a side or until desired doneness.

Meanwhile, make the dressing/marinade by combining oil, balsamic vinegar, thyme chilli flakes and salt in a dish large enough to take the cherry tomatoes and the steak. Add the halved cherry tomatoes to the marinade cut side down.

When the steak has had its time in the pan transfer to the marinade to rest for a further 2 minutes aside. As it rests it will ooze it juices into the marinade whilst also taking on the flavours of the marinade.

Remove the steak to a cutting board. Add the rocket to the marinade/dressing and toss together to coat everything. Then strew a large platter with a tangle of rocket and drop the halved tomatoes randomly.

Slice the steak thinly and arrange the thin slices on top of the platter strewn with rocket and tomatoes.

Bring a large pan of water to the boil. Salt then plunge in the spaghetti and cook according to packet instructions.

Meanwhile, Add the oil and pancetta lardons to a pan over a medium heat and allow to render down the fat, brown and go crispy. Turn off the heat under the pan and remove excess fat from the pan, leaving about a tablespoons worth behind. You may not need to do this step if your pancetta is lean.

In another bowl whisk together the eggs, yolk, cheese and a good grind of black pepper. Set aside until pasta is ready.

When pasta is al dente, before draining reserve a cup of starchy pasta cooking water. Tip the drained pasta into the pan of pancetta and toss it all together with a spoonful or two of the reserved pasta cooking water. Quickly pour the egg and cheese mixture into the pan as well constantly stirring for a moment to keep the sauce moving so that it coats all the pasta, more of the reserved pasta cooking water can be added a little at a time until a creamy sauce is achieved.

Using a pasta claw or tongs transfer to two serving bowls give each bowl another sprinkling of Parmesan and black pepper before eating.

Soak the gelatine in cold water to soften.

In a measuring jug combine the prosecco and sugar stirring until the sugar has dissolved.

Heat 100ml of the sweetened prosecco in a small saucepan when hot but not boiling, squeeze the now squidgy gelatine to remove water then add into the hot prosecco and stir until it has dissolved. Discard the water the galantine was soaking in. Now stir this mixture into the jug of remaining cold prosecco.

Add berries to jelly vessel, Cut in half if very large. Pour the jelly equally between the 4 vessels and refrigerate for at least 2 hours or until set.

Remove from the fridge 30 minutes before eating.