Instructions: Preheat oven to 220c/Gas 7.

1 Heat the olive oil in a frying pan. Season the beef and quickly brown in the hot pan. Mix together the parsley, pate and peppercorns.

2 Cut the pastry into two 15cm/6" squares. Place a medallion in the centre of each square and spread the pate mixture on top.

3 Fold over the pastry corners to enclose the meat, pressing the joins with the fingertips to seal. Brush with egg and bake for 10-12 minutes until the pastry is puffed and dark golden.

4 Flatten the garlic cloves with a heavy knife and place in a small pan with 2.5cm/1" of boiling, salted water.

5 Remove the stem from the broccoli and peel off the tough skin. Cut it diagonally into 5mm/ 1/4" thick slices.

6 Cut the head into small florets. Add the sliced stem and florets to the garlic pan with the chilli flakes. Cover and cook for five minutes until the broccoli is soft.

7 For the Gravy: Heat the oil in a small frying pan. Finely chop the shallot and cook for 1-2 minutes or so until beginning to brown.

8 Strip the leaves off the rosemary sprig and finely chop. Pour the brandy into the hot pan and carefully ignite.

9 When the flames have died down, stir in the wine, rosemary, cranberry jelly and vinegar and boil for 3-4 minutes, stirring until the jelly dissolves. Season to taste.

10 Drain the broccoli well and return to the pan. Drizzle over the oil, squeeze over the lime juice and transfer to a serving plate.

11 Using a swivel-style peeler, shave thin slivers of Parmesan over the broccoli.

12 Remove the beef from the oven and place each in the centre of a serving plate. Pour around the gravy and serve with the broccoli.

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