Peruvian Style Pulled Beef Sando

Meanwhile, remove the beef from the packaging. Place in an ovenproof dish along with the juices. Season with salt and pepper and cover loosely with foil.

When the oven is hot, roast on the middle shelf for 25-30 mins. IMPORTANT: Ensure the beef is piping hot throughout. 

Meanwhile, halve and peel the onion. Thinly slice one half and chop the other half into small pieces.

Halve and cut the lime into wedges.

Add the thinly sliced onion to a small bowl with half of the lime juice and the sugar for the pickle (see pantry for amount). Season with a pinch of salt then set aside for later. TIP: You want to ensure the onion is covered in the liquid to pickle evenly.

Meanwhile, cut the pepper into 1cm thin strips. Put the pepper onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. When the oven is hot, roast on the top shelf until soft and slightly charred, 14-16 mins.

In the meantime, drain the sweetcorn in a sieve.

Heat a drizzle of oil in a large frying pan on high heat. Once the pan is hot, add the sweetcorn and remaining onion and cook until charred, 5-6 mins.

Adjust the heat if necessary. Stir only twice during this time - you want the sweetcorn to pick up some nice colour.

Once cooked, remove to a bowl. 

While the sweetcorn fries, roughly chop the coriander (stalks and all).

Halve the ciabatta.

Trim the baby gem, halve lengthways, then thinly slice.

Once the pepper is cooked, transfer to a chopping board, finely dice then add to the bowl with the sweetcorn. 

Add the olive oil and sugar for the salsa (see pantry for both amounts), stir through half of the coriander and a squeeze of the remaining lime juice.

Season with salt and pepper and set aside for later.

Once the beef is cooked, remove from the oven reserve 1 tbsp of cooking juices per person, then discard the foil and any remaining cooking juices. Use two forks to shred the beef as finely as you can.

Pop the ciabatta into the oven to warm through, 2-3 mins.

Stir the smoky base paste through the beef with a pinch of sugar, butter for the sauce (see pantry for amount) and the remaining coriander.