Steak Sandwich with Blackcurrant and Cashew Nut Bloomer

 Prep time: 5 minutes

Cook time: 10 minutes + cooling time

Makes: 1 jar



Sirloin Steak



500g strong white flour

Pinch of salt

One sachet dried fast-action yeast

1 tsp sugar

300ml tepid water

100g cashew nuts, roughly chopped

100g blackcurrants, fresh or frozen


Finely slice or grate the following and mix together: Celeriac, cabbage, carrots, red onion, parsley, celery, fennel, eating apple, mayonnaise and 1 tsp English Mustard. 





Place the flour, sugar, salt and yeast into a big bowl, mix together and stir in the water until the dough forms.

Leave the dough to rest for 5 minutes, and then roll flat onto a floured surface.

Scatter over the cashew nuts, then knead the dough for 10 minutes until smooth and bouncy.

Leave to rise in a warm place for 45 minutes. Knock the dough back, push with your fingers to make a rectangle shape, scatter in your blackcurrants, fold the dough into itself and knead lightly until it comes together.

Leave to rise again for 45 minutes. Cut the top before placing it into an oven at 200 degrees, turn the oven down to 180 degrees straight away and leave to bake for 15 minutes.

You will know it’s cooked when it sounds hollow to tap.


To cook the steak, heat up a grilled pan, season the steak well and then cook to your liking before leaving to rest before thinly slicing.

Put a good spoonful of slaw onto a slice of the bread, followed by rocket and then your beef, top with a buttered slice of bread and enjoy!

Blackcurrants in this recipe have been kindly provided by British Frozen Fruits.