Steak and Creamy Chipotle Sauce

Meanwhile, halve the pepper and discard the core and seeds. Slice into thin strips then halve the slices. Halve, peel and thinly slice the shallot. Trim and thinly slice the spring onion. Roughly chop the coriander (stalks and all). Peel and grate the garlic (or use a garlic press). Drain the sweetcorn in a sieve.

Heat a large frying pan on medium-high heat (no oil). Once the pan is hot, add the sweetcorn and cook until nicely charred, 5-6 mins. Stir only twice during this time - you want the sweetcorn to pick up some nice colour. When done, add a splash of oil to the now-empty pan and lower the heat to medium. Add the pepper and shallot and fry until softened, 5-6 mins. Add the garlic and cook for 1 min more. Return the sweetcorn to the pan, stir together and remove from the heat.

Five mins before the potatoes are cooked, heat a drizzle of oil in a frying pan on high heat. 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 for another 1-2 mins on each side for medium-rare. TIP: Cook for 1-2 mins more if you like it more cooked. IMPORTANT: Wash your hands and equipment after handling raw meat.The steak is safe to eat when the outside is browned. Once cooked, transfer to a board, cover with foil and allow to rest for a couple of mins.

Pop the frying pan back on medium heat (no need to wash). Add the water (see ingredients for amount), chicken stock paste and half the chipotle paste. TIP: Add less if you don't like too much heat. Stir, bring to the boil and simmer until thickened, 2-3 mins. Add the soured cream, bring to the boil and then remove from the heat. Taste and add more chipotle paste if you like it hot.