Cooking time: 90 minutes

Serves: 4

FLANK STEAK INGREDIENTS

What’s in the box

• 900g flank steaks

• 1 bunch coriander

• 1 spring onion

• 1 head garlic clove

• 1 bottle Sriracha

• 2 limes

• 1 lemon

 What you’ll need from your pantry

• Olive oil

• 2 small pickled chillies, thinly sliced

• Paprika

• Ground coriander seeds

• Ground cumin

• Smoked paprika

• Salt and pepper

METHOD

1. Combine spices in a bowl with ½ tsp sea salt, then rub well all over flank steak. Place on a tray, cover with plastic wrap and marinate at room temperature for 1 hour.

2. To make the pickled chilli and coriander relish, pulse coriander, spring onion, garlic and oil in a food processor to a coarse consistency, then stir through chillies and lime juice and season to taste.

3. Preheat a barbeque or char-grill to medium high heat. Drizzle both sides of steak with oil and barbeque steak, turning occasionally, for 6-7 minutes, until well-browned and cooked medium-rare. Transfer to a baking tray and cover loosely with foil to rest for at least 10 minutes.

4. To serve, thinly slice the steak across the grain and serve drizzled with pickled chilli and coriander relish.

BABY CORN INGREDIENTS

 What’s in the box

• 1 cob corn

• 1 pack baby corn

• 20g pine nuts

• 2 limes

• 1 bunch dill

• 320g mayonnaise

• 1 bottle tabasco (60ml)

What you’ll need from your pantry

• Vegetable oil

• Salt and pepper

 METHOD

1. Heat a small frying pan over medium-high heat, add the pine nuts and dry-roast, shaking pan often for around 5 or so minutes until golden brown, then transfer to a bowl to cool. Add the corn kernels, dill and lime rind and season to taste.

2. To make the dressing, mix the mayonnaise, Tabasco, chili and lime juice in a bowl to combine and season to taste.

3. Combine the vegetable oil and the olive oil in a frying pan over medium-high heat, add the baby corn and fry, turning occasionally for 10 or so minutes until tender and golden brown all over. Drain on paper towels, season to taste and combine with the chilli and lime dressing. Serve topped with corn, dill and pine nut topping.

BURRATA AND BEAN SALAD INGREDIENTS

What’s in the box

• 500g beans

• 100g burrata

• 1 bunch mint

• Lemon zest

What you’ll need from your pantry

• Olive oil

• Salt and pepper

METHOD

1. Bring a large saucepan of salted water to the boil over high heat, add the beans and boil for a minute or two until bright green and just tender. Drain and plunge into iced water to stop the cooking process. Drain, then combine in a bowl with the lemon zest and olive oil. Squeeze in the lemon juice to taste, then season.

2. Place a burrata in the centre of each serving plate, spoon over the broad beans and dressing, scatter with mint and serve.