Creole Beef & Roast Potato Salad

If you've upgraded to beef rump, place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. In a medium bowl, combine beef, garlic, Creole spice blend, a drizzle of olive oil and a pinch of pepper, turning to coat. Set aside. TIP: Pounding the beef ensures that it's extra tender once cooked.

• Drain the corn. Roughly chop the avocado. Slice lemon into wedges. • In a large bowl, combine a squeeze of lemon juice, dijon mustard (see ingredients) and a drizzle of olive oil. Season with salt and pepper and set aside. TIP: Add as much or as little lemon juice as you like depending on your taste.

• Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to the bowl with the mustard dressing. TIP: Cover the pan with a lid if the corn kernels are "popping" out.

In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest. Continue as above.