• Preheat BBQ to high heat. • Halve corn cobs. Trim and thinly slice pea pods. Finely chop garlic. • In a small bowl, combine miso paste, the honey and a splash of water. • In a medium bowl, combine beef rump and a drizzle of olive oil. Season with salt and pepper. Turn to coat and set aside.

• When the BBQ is hot, add corn to BBQ grill plate and cook, turning, until charred and cooked through, 10-15 minutes. NO BBQ? In a medium saucepan, bring water to boil. Cook corn in boiling water until tender and bright yellow, 5 minutes. Drain. Cover to keep warm.

• Meanwhile, grill beef rump, turning, for 6-10 minutes for medium-rare or until cooked to your liking. Transfer to a plate and leave to rest for 5 minutes. No BBQ? In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef rump for 3-4 minutes for medium-rare or until cooked to your liking.

• In the last minute of cook time, brush beef all over with miso-honey mixture, until charred and slightly sticky. • Transfer to a plate.

• In a large bowl, combine pea pods, mixed salad leaves and Japanese style dressing. Season to taste.

• In a small heatproof bowl, combine garlic, a pinch of chilli flakes (if using) and the butter. • Microwave in 10 second bursts, until fragrant. • Slice beef. • Divide pea pod salad, corn cobs and chargrilled miso-honey beef rump between plates. Drizzle chilli butter over corn. • Sprinkle with remaining chilli flakes (if using). Enjoy!