Rump Steak With Wasabi Sauce & Slow-Roast Leeks

Rinse the sushi rice in a sieve under cold running water for 30 secs (use your hands to really wash the grains!), then set aside to drain fully

Add the drained rice with 200ml [400ml] cold water and a generous pinch of salt to a pot with a lid and bring to the boil over a high heat

Tip: Don't let the water fully boil as this will make the rice stick to the pot!

Whilst the rice is starting to boil, preheat the oven to 200°C/ 180°C (fan)/ gas 6

Once boiling, reduce the heat to low until very gently bubbling and cook, covered, for 15 min

After 15 min, remove the pot from the heat and keep covered for a further 10 min before serving – this is your sticky rice

Tip: Don't peek! Keep the lid on the whole time to get fluffy and sticky rice!

While the rice is cooking, chop the leek[s] in half lengthways, then wash to remove any grit from between the leaves

Cut the halved leek[s] into rough bite-sized pieces

Cut 1 piece of tin foil approx. the size of an A3 sheet of paper

Lay the chopped leeks in the middle of the tin foil with a pinch of salt and the toasted sesame oil and add to a baking tray

Scrunch the edges of the tin foil together around the leeks to form a sealed parcel

Put the tray in the oven for 25 min or until the leeks have softened – these are your slow-roast leeks

Meanwhile, combine the soy sauce, mirin, half of the wasabi paste (save the rest for later!) and 1 tbsp [2 tbsp] sugar and give everything a good mix up – this is your wasabi mixture

Trim, then slice the spring onion[s] finely

Pat the rump steaks dry with kitchen paper, drizzle them with vegetable oil and season with a pinch of salt on both sides

Heat a large, wide-based pan (preferably non-stick) over a high heat

Once very hot, add the steaks 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 the steaks are cooked, transfer them to a plate to rest

Whilst the steaks are resting, remove the pan from the heat, add the Chinese rice wine and cook for 30 secs

Tip: This will help to cool down the pan!

Return the pan to a medium-low heat, add the wasabi mixture and cook for 2-3 min or until starting to thicken

Add the remaining wasabi paste, resting juices and a knob of butter and cook for 1-2 further or until glossy – this is your wasabi sauce