Smokey Louisiana-Spiced Beef Rump

• Meanwhile, thinly slice spring onion. Slice lemon into wedges. Drain the sweetcorn. • Place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. Season beef with salt and pepper. • In a medium bowl, combine Louisiana spice blend and a drizzle of olive oil. Add beef and turn to coat.

• Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a large bowl.

TIP: Cover the pan with a lid if the corn kernels are “popping” out.

• Return the frying pan to high heat with a drizzle of olive oil. 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.

• Meanwhile, add chicken-style stock powder, mayonnaise and spring onion to the saucepan with the potato and parsnip. Season and stir to combine. • To the bowl of charred corn, add shredded cabbage mix, a generous squeeze of lemon juice and a drizzle of olive oil. Season and toss to combine.

Little cooks: Easy peasy, lemon squeezy! Kids can squeeze the lemon over the slaw.