To make the chutney, place all of the ingredients, except for 5ml ginger paste in a large pot. Bring to the boil while stirring, then reduce the heat and allow to simmer for approximately 1.5 hours until the liquid has reduced and the chutney has thickened.

Stir in the remaining teaspoon of ginger paste. Remove the pot from the heat and pour the chutney into your sterilised jar(s). Allow to cool, then store in the fridge.

Cut the ciabatta in half and slice each halve lengthways. Heat a griddle pan over a high heat. Open each ciabatta, drizzle the inside with olive oil and place oil side down on the griddle pan to char slightly.

Drizzle the steaks with some olive oil and season with salt and pepper. Cook over the coals for a few minutes on each side until done to your liking. Alternatively cook the steak in a griddle pan. Remove from the heat and set aside.

Arrange the rocket on the ciabatta. Slice the steak into diagonal slices and place these on top. Top with a generous dollop of tomato chutney and serve immediately.

Recipe courtesy of Cupcakes and Couscous – a food blog by Teresa Ulyate