Peri Peri Rump Steak and Chimichurri

Trim the baby gem, separate the leaves, then tear into bite-sized pieces.

Halve the lime. Peel and grate the garlic (or use a garlic press). 

Roughly chop the coriander and parsley (stalks and all).

Peel the mango. Slice down either side of the stone to make 2 'cheeks'. Cut any remaining flesh from the stone, then cut the mango into 1cm pieces (discard the stone).

In a large bowl, combine half the lime juice with the sugar and olive oil for the dressing (see pantry for both amounts). Stir throught the coleslaw mix and set aside. 

Heat a large frying pan on medium-high heat (no oil). Once hot, add the chorizo and fry until it starts to brown, 3-4 mins. 

Once cooked, transfer the chorizo to a small bowl and set aside. 

When the potatoes have cooked for 20 mins, remove them from the oven. Use the bottom of a bowl or pan to lightly crush each potato half.

Drizzle the smashed potatoes with more oil and return to the top shelf until crispy and golden, 10-15 mins.

Season the steaks with the peri peri spice mix, salt and pepper.

Heat the (now empty) chorizo frying pan on high heat (no need to clean), with another drizzle of oil.

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.

Meanwhile, add the parsley and garlic to a medium bowl with the olive oil for the chimichurri (see pantry for amount), chilli flakes, half the coriander and remaining lime juice. Season with salt and pepper. Mix well.