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Charred corn, avocado, red onion, cherry tomato and crème fraîche chilli coriander salad

2 corns on the cob

1 avocado

1 red chilli

4 vine ripe cherry tomatoes

1 bunch coriander

250ml crème fraîche

Method

Lightly oil the corn on the cob and season with salt and pepper, place the corn on the cob onto the barbecue to char. Ensure to turn the cobs every few minutes to get an even char.

Remove the corn from the barbecue and allow to cool. Use a knife to remove the corn form the cob and place the kernels into a large mixing bowl.

Peel and remove the stone from the avocado then cut into bite-sized pieces and add to the mixing bowl.

Quarter the cherry tomatoes and add to the bowl.

Add the crème fraîche to the bowl and combine all the ingredients, season with salt and pepper.

Roughly chop the coriander and add half to the mixture. Use the remaining coriander to garnish the plated salad.

Côte de bœuf

Bring the steak to room temperature before cooking.

Season each side well with salt and cover evenly with a thin coating of oil.

Make sure your barbecue is piping hot before placing your steak onto the grill.

Sear the steak on all sides then move it to a cooler, outer area of the barbecue and close the lid. Cook for 3-4 minutes on one side and then flip and repeat.

Allow the steak to rest for a good 10-15 minutes before slicing parallel to the bone.