Chipotle Honey Butter 21 Day Aged Rump Steak

Put the corn on the cob on a large sheet of foil. Drizzle with oil, season with salt and pepper, then scrunch the foil closed to create a parcel and put onto one side of a baking tray. Roast on the top shelf until the corn is tender, 25-30 mins.

While the corn roasts, grate the cheese. Halve any thick broccoli stems lengthways.

In a large bowl, mix together the mayo and coleslaw mix. Season with salt and pepper.

When the corn has 15 mins remaining, pop the Tenderstem® broccoli onto the other side of the baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.

Roast on the top shelf until tender and crispy, 10-12 mins.

Heat a drizzle of oil in a large frying pan on high heat.

Season the steaks with salt and pepper. TIP: Rump steaks naturally vary in shape, so adjust the following timings depending on how you like yours cooked.

Once very hot, lay the steaks into the pan and fry until browned and medium-rare, about 5 mins. Turn halfway through. TIP: Cook each side for 1 min more if you like it more well done.

Once cooked, transfer to a board, cover with foil and allow to rest for a couple of mins. IMPORTANT: Wash your hands and equipment after handling raw meat. The steak is safe to eat when browned on the outside.

When the chips have 5 mins remaining, sprinkle over the cheese, then return to the oven for the remaining cook time.

Meanwhile, while the steaks are resting, clean the frying pan, then return to medium-high heat.

Once hot, add the chipotle paste and fry for 1 min, then stir in the water for the sauce (see pantry for amount) and honey. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

Bring to a boil, then reduce the heat and simmer until thickened, 3-4 mins. Stir the butter into the sauce until melted.