Honey Miso Glazed Sirloin Steak

Halve the chilli lengthways, deseed then finely chop. Halve the lime. Trim the spring onions then slice thinly. Heat a large frying pan over a medium-high heat (no oil!). When hot add the remaining sesame seeds and toast, stirring, until golden, 2-3 minutes TIP: Watch them like a hawk as they can burn easily. Pop the sesame seeds into a small bowl but don't wash up the pan!

When the wedges have 10 mins left, pop the Tenderstem broccoli on a baking tray and drizzle over some oil. Season with salt and pepper and roast on the middle shelf of your oven until softened and starting to char, 10-12 mins. Return the pan you toasted the sesame seeds in, to high heat. When hot, add the lime halves cut side down and cook until golden and charred, 3-4 mins, check during cooking. Remove from the pan. Wipe out the pan and return to the heat with a drizzle of oil.

Season the steaks with salt and pepper. When the oil is hot, lay the steaks in the pan and brown for a minute on each side. Lower the heat slightly and cook the steak for another 1-2 mins on each side for medium rare. Rest the steaks on a chopping board loosely covered with tin foil. TIP: Cook for 1-2 mins more if you like it more cooked. IMPORTANT: The steak is safe to eat when the outside is cooked.

Whilst the steak cooks, put the soy sauce, honey, miso and sugar (see ingredients for amount) into a bowl and add half the toasted sesame seeds. Mix well. Once the steak is out of the pan, add the miso mix to the pan, stir together and cook until thickened and bubbling, 2-3 mins. Remove from the heat. Add the steak back to the pan along with any resting juices and coat in the glaze.