Beef Plate in preserved lemon and olive

Prep everything first: chop the aromatics, measure the preserved lemon and olive elements, and pat the beef dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Turn up the heat and add the beef. Steam over simmering water until just tender and vibrant, then dress while warm.

Stir in the harissa and the rest of the preserved lemon and olive flavours, letting them cook out for a minute until fragrant.

Add the sweetcorn along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.

Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.

Finish with the chopped parsley and serve while hot.