Lamb steaks with mushroom stuffing, wok vegetables and green tea noodles

Heat a dash of oil in a frying pan over a medium heat.

Add shallot and stir continuously, until the shallot begins to turn golden.

Add the mushrooms, tomatoes and thyme.

Season and cook over a medium-high heat, stirring until all the moisture has evaporated (about 5 minutes).

Set aside and leave to cool completely.

Place lamb steaks on a chopping board.

Using a large sharp knife, cut through each lamb steak horizontally (stopping just before you cut right through), and open out (as if you were reading a book).

Cover the opened out lamb steaks with plastic wrap or baking paper.

Using a meat mallet, rolling pin or the base of a small heavy saucepan, pound each lamb steak until it’s about 5mm thick.

Spread cooled mushroom filling over one side of each lamb steak then fold back over and secure with a toothpick.

Rub lamb steaks with a little oil.

Heat a large frying pan over a medium-high heat.

Cook lamb steaks for 3 minutes each side, turning once for medium-rare lamb.

Remove and place on a warm plate, cover very loosely with foil and leave to rest while you cook the vegetables.

Heat a dash of oil in a wok or large frying pan with lid.

Add the mushrooms and cook until just beginning to soften and colour.

Add broccoli and stock, place on the lid and allow broccoli to steam, about 1-2 minutes.

Remove lid, add snow peas and stir vegetables.

Divide cooked noodles and wok vegetables between 4 plates and place on a lamb steak.

Drizzle over a little of the sesame dressing and serve.

Serve extra sesame dressing separately.