• Drain the sweetcorn. • Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a medium bowl and set aside. • Meanwhile, finely chop tomato. 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 Aussie spice blend, and cook, stirring, until fragrant, 1-2 minutes. • Remove from the 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. • Top each tortilla with dill-parsley mayo slaw, spiced beef and charred corn salsa. • Tear over parsley to garnish. Enjoy! Little cooks: Kids can help build the tacos!