Korean-Style Chargrilled Sirloin Banquet

• Meanwhile, in a medium saucepan, heat the butter with a dash of olive oil over medium heat. • Cook garlic paste until fragrant, 1-2 minutes. Add the water and a generous pinch of salt and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove from heat and keep covered until rice is tender and all the water is absorbed, 10-15 minutes.

TIP: The rice will finish cooking in its own steam, so don't peek!

• Meanwhile, cut corn cob in half. • Grill corn on the BBQ, turning, until charred and cooked through, 10-15 minutes. • Transfer to a plate.

No BBQ? Place corn on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender and slightly charred, 20-25 minutes.

• Thinly slice apple. • In a second medium bowl, combine a drizzle of olive oil, a pinch of salt and pepper and half the garlic aioli. • Add slaw mix, apple and crunchy fried noodles, tossing to coat.

• While the sirloin is resting, heat a drizzle of olive oil in a large frying pan over medium-high heat. • Cook ginger paste until fragrant, 30 seconds. • Add the soy sauce, honey and sesame seeds and simmer until slightly thickened, 1-2 minutes. Remove from the heat.