• Preheat oven to 240°C/220°C fan-forced. Cut sweet potato into wedges. Cut corn cobs in half. • Place wedges on a lined oven tray. Drizzle with olive oil, season with a pinch of salt and toss to coat. • Bake until tender, 25-30 minutes. • When there is 20 minutes remaining, add corn cobs to wedges tray and roast until tender and slightly charred, 15-20 minutes. TIP: If your oven tray is crowded, divide between two trays.

• Thinly slice spring onion. • Thinly slice cucumber into half-moons. • In a medium bowl, combine beef rump, savoury seasoning and a drizzle of olive oil.

• When the fries have 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook the beef, turning, for 3-4 minutes each side (depending on thickness), or until cooked to your liking. • Remove frying pan from the heat, then add sweet & savoury glaze and a splash of water, tossing beef to coat.

• Slice beef. • In a large bowl, combine spring onion, slaw mix, cucumber and ranch dressing. Season to taste. • Divide sweet potato wedges, BBQ beef and ranch slaw between plates. • Tear over coriander to serve. Enjoy!