Beef Rump & Loaded Mexican Corn Fritters

• Meanwhile, zest lime to get a generous pinch, then slice into wedges. • Halve snacking tomatoes. Roughly chop coriander. Drain sweetcorn. Roughly chop baby spinach leaves. • Season beef rump with salt and pepper.

• In a medium bowl, combine slaw mix, tomatoes, smokey aioli and a drizzle of olive oil. • Season to taste. 

• In a second medium bowl, combine lime zest, coriander (reserve a pinch for garnish!), sweetcorn, spinach and Mexican Fiesta spice blend. • Add the salt, the plain flour, the egg and the milk. • Mix well to combine.

• In a large frying pan, heat enough olive oil to coat the base over medium-high heat. • When oil is hot, add heaped tablespoons of fritter mixture in batches and flatten with a spatula. Cook until golden, 3-4 minutes each side (don't flip too early!). • Transfer to a paper towel-lined plate. You should get 3-4 fritters per person. • Return frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, cook the beef for 4-5 minutes each side for medium-rare, or until cooked to your liking. Transfer to a plate to rest. TIP: Add extra olive oil between batches as needed.