Steak and Chipotle Sauce

Halve, then remove the core from the red pepper and chop into 2cm pieces. Halve, peel and thinly slice the shallot into half moons. Roughly chop the coriander (stalks and all). Peel and grate the garlic (or use a garlic press). Drain the sweetcorn in a sieve and press with the back of a spoon to get all of the water out.

Put a frying pan on high heat (no oil). Add half the sweetcorn and cook until browned, 2-3 mins. Stir once only. Transfer to a bowl and repeat with the remaining sweetcorn. When done, add a splash of oil to the (now empty) pan and lower the heat to medium. Add the red pepper and shallot and fry until softened, 5 mins. Add the garlic and cook for 1 minute more. Return the sweetcorn to the pan and remove from the heat.

Pop another frying pan on high heat. While it gets hot, rub the steaks with oil and season with salt and pepper. Once the pan is very hot, lay in the steaks and cook for 2½ mins on each side, then remove to a board, cover with foil and rest. TIP: We like our steak medium-rare but if you like yours medium, give them 2 mins more on each side. Don't wash the pan as we'll use it to make the sauce next!

Lower the heat to medium. Add the water (see ingredients for amount), chicken stock pot and half the chipotle paste (be careful it's spicy!). Stir to dissolve the stock pot and simmer until thickened, 2-3 mins. Add the crème fraîche, bring to the boil and then remove from the heat. Taste and add more chipotle paste if you like it hot!