Preheat your oven to 200°C/Fan 180°C/Gas 6. Scrub and cut the sweet potatoes into 6-8 wedges each. Spread out on a baking tray. Drizzle over 1 tbsp olive oil and toss with plenty of salt and pepper. Slide the wedges into the oven and bake for 35-40 mins, till tender and slightly charred.

Meanwhile, tip the peppercorns into a pestle and mortar and roughly crush them, or use a small bowl and the bottom of a jam jar to crush. Pat the minute steaks dry with kitchen paper and pop them onto a plate. Rub 1 tsp olive oil into each steak and pat the peppercorns into both sides.

Zest and juice the lime into a small bowl. Peel and grate in the garlic. Drizzle in 1 tbsp each cider vinegar and olive oil and whisk with a little salt and pepper to make a dressing. Set aside.

Pop the salad leaves into a separate bowl. Use a small, sharp knife to slice the skin and white pith off the orange. Slice the orange segments out of their papery membranes. Add the segments to the bowl with the salad leaves.

Put a large frying pan over a medium heat and tip in the pine nuts. Toast for 2-3 mins till golden and add to the salad leaves. Set aside.

When the wedges are 5 mins away from being ready, put the frying pan back on a high heat for 2-3 mins till smoking hot. Add the steaks.

Cook the steaks for 30 secs-1 min on each side for rare, 2-3 mins on each side for more well done steaks. Remove from the pan and rest for 2 mins. Pile the sweet potato wedges onto 2 plates. Add a steak each and spoon over the dressing. Serve with the salad and ½ tbsp mustard each.