Seared fillet of beef with fiery roasted squash

Ingredients

1 teaspoon coriander seeds
½ teaspoon ground cloves
½ teaspoon ground allspice
sea salt and freshly ground black pepper
1 fresh bay leaf
2 Scotch bonnets, halved, deseeded and roughly chopped
2 acorn squash or 1 small butternut squash, deseeded and cut into 3cm pieces
olive oil
400g piece of beef fillet
a few sprigs of fresh thyme, leaves picked
200g vac-pack chestnuts 
25g watercress
25g rocket
extra virgin olive oil

Instructions for Preperation

Preheat the oven to 190°C/375°F/gas 5. Bash the coriander seeds, ground cloves, all spice and a good pinch of salt and pepper together in a pestle and mortar until fine. Add the bay and Scotch bonnets and bash to a coarse paste. 

Add the squash to a baking tray, then drizzle over a lug of olive oil and the marinade. Season well, then toss to coat and spread out in an even layer. Roast in the hot oven for around 1 hour, or until soft.

Season a chopping board well with salt and pepper. Rub the beef all over with a little olive oil, then roll it around on the board to pick up all the seasoning. 

Place a heavy-bottomed frying pan on a high heat, and once screaming hot, add the thyme followed by the beef and sear all over for a couple of minutes, turning every few seconds until caremelised on all sides. Transfer to a plate to rest. 

Meanwhile, crumble the chestnuts into the hot pan and toast for around 2 minutes, or until golden. Slice the beef as thinly as you can without breaking it (stretch it out with the back of your knife to get it extra thin, if you like), then arrange nicely on a platter. Tear over the squash and season from a height. Top with the salad leaves, drizzle over a little extra virgin olive oil and scatter over the chestnuts, then tuck in.