Pico De Gallo Tex Mex-Style Steak 'N' Rice Bowl & Avocado & Corn Ribs

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 then add your sweetcorn ribs to a baking tray with a drizzle of olive oil, put the tray in the oven for 20 min or until golden

Add 1 tsp [1 1/2 tsp] [2 tsp] butter and a drizzle of vegetable oil to a pot with a matching lid over a medium heat, then once melted add half your ground cumin, half your dried oregano (you'll use the rest later) and your tomato paste and cook for 30 secs or until fragrant

Take your steak out of the fridge, open the packet and let it adjust to room temperature

Once fragrant, your white long grain rice and give everything a good mix up until the rice is fully coated

Once the rice is fully coated, add 225ml [300ml] [450ml] cold water and bring to the boil

Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked, then remove from the heat and leave the lid on to steam

Add half your ground smoked paprika (you'll use the rest later!) to a large bowl with your ground coriander and the remaining ground cumin and dried oregano

Add a generous pinch of salt and pepper and stir it all together – this is your Tex Mex-style steak rub

Pat your rump steak[s] dry with kitchen paper, then drizzle them with a little vegetable oil

Add to the Tex Mex-style steak rub and turn until evenly coated – these are your marinated rump steak[s]

Heat a large, wide-based pan (preferably non-stick) over a high heat with a drizzle of vegetable oil

Once very hot, add the marinated rump steak[s] to the pan

For rare, cook for 2 min max on each side; for medium-rare, cook for 2-3 min on each side; for medium, cook for 3-4 min on each side

Once cooked, transfer to a plate to rest

Whilst the steak is cooking, cut your lime[s] into wedges (2 per person!)

Peel and dice your shallot[s] finely

Cut your green chilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely

Chop your tomato[es] very finely

Cut your avocado[s] in half lengthways, around the stone

Remove the stone[s] using a spoon, then scoop out the avocado flesh and slice finely lengthways

Add the chopped tomato to a small bowl with the chopped shallot, chopped chilli (can't handle the heat? Go easy!), a squeeze of lime juice, a drizzle of olive oil and a pinch of salt and pepper – this is your pico de gallo

Slice your rested steak finely on a clean board

Add your chicken stock mix and a generous pinch of salt and pepper to the cooked rice and give everything a good mix up – this is your orange rice

Combine your mayo with the remaining smoked ground paprika in a small bowl – this is your smoky mayo