One of my fondest memories from my summers in Japan involve my grandmother making her own umeshu - a plum liqueur - which she would sip on the rocks.

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Whenever I introduce my friends to sake, or Japanese spirits more generally, I usually start off with umeshu. Its acerbic sweetness sets it apart from other, often harsher, plum-based liqueurs without being too sugary that it ventures into being an alcopop. Great on its own, mixed with soda water or as part of a spritz, umeshu tastes, to me at least, like an understated summer evening. It evokes memories of easy conversations, perhaps with the light scent of citronella incense and the sleepy aftermath of a day in the sun.

When thinking of the right dish to pair with an umeshu cocktail, I decided on a simple steak salad - one that requires minimal washing up. By preparing everything in the same pan, we can rely on clean up being a relaxed affair, too.

The most time-consuming part is the marinade. You can do it for up to 24 hours before, but even an hour works - the longer, the better.

Serves Two

For the Pan

2 Steaks (around 250g each) - I opted for the ribeye

50g Hazelnuts

50g Shishito peppers

1 Tbsp miso paste

1 Tbsp soy sauce

1 Clove of garlic (crushed)

1 Tbsp sake (or sherry)

1 Tsp honey

Salt and Pepper

For the Bowl

1 Peach

1 Bag of spinach (around 80g)

1 Bag of rocket

50g Goat's Cheese

Juice of 1 Lemon

Extra Virgin Olive Oil

For the Pan - Method

In a sealed container, place the marinade ingredients (miso, soy sauce, garlic, sake, honey) along with the steaks, and season well. Up to 24 hours is ideal, but marinate at least one hour beforehand, ensuring that the steaks are at room temperature before you begin cooking.

I have a cast-iron skillet, which is my pan of choice for making steaks, but any pan that retains heat will be ideal, as we'll be using the residual heat for the hazelnuts and the Shishito peppers.

Using a paper towel, dab away the excess miso paste from the steaks, so they don't burn before cooking the steaks to your personal preference (I like mine rare). While the steaks rest, take the pan off the heat. Thrown in the peppers and the hazelnuts straight into the pan, so they are coated in the rich steak oil and residue that is left behind. We just want the peppers to blister slightly while retaining a bit of crunch and for the hazelnuts to lightly toast.

For the Bowl - Method

Chop the remaining ingredients - the peach, greens, goats cheese, and toss in a bowl with lemon juice and a good quality olive oil. By the time the steak has rested (around five minutes after it's been cooked), it is ready to be sliced into thin strips and placed on top of the salad, along with the peppers and hazelnuts.