Method 1: Heat oil, cook the meat for 2-3 minutes. Add the mushrooms and garlic, cook for 1-2 minutes. Add the vinegar, honey, half the herbs and lots of seasoning, simmer for 1-2 minutes and pour over leaf salad. Sprinkle with remaining herbs and serve immediately with crusty bread and/or jacket potatoes.

Method 2: Grill the peppers, skin side up until charred and black, to remove skin. Place in a food processor with whole chilli, mayonnaise, paprika and seasoning. Puree until smooth. Serve spooned over cold meat strips and salad leaves.