• Drain sweetcorn. Roughly chop tomato. 
• Heat a large frying pan over high heat. Cook corn until lightly browned, 4-5 minutes. Transfer to a medium bowl and set aside.
• Place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. Season beef with salt and pepper.

TIP: Cover the pan with a lid if the corn kernels are popping out!

• Return the frying pan to high heat with a drizzle of olive oil. When oil is hot, cook beef, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking.
• In the last 2 minutes of cook time, add classic roast seasoning, and cook, stirring, until fragrant, 1-2 minutes. 
• Remove from heat, then add onion chutney and a splash of water, stirring to combine. Transfer to a plate to rest

• Microwave mini flour tortillas on a plate in 10 second bursts until warmed through.
• Meanwhile, add tomato and a drizzle of vinegar and olive oil to the bowl of charred corn. Season to taste.
• In a second medium bowl, combine shredded cabbage mix and dill & parsley mayonnaise.

Little cooks: Kids can help combine the ingredients for the salsa and slaw.

• Slice beef rump to serve. 
• Top each tortilla with herby mayo slaw, beef and charred corn salsa.
• Tear over parsley to serve. Enjoy! 

Little cooks: Take charge and help build the tacos!