Ribeye steak with rendang curry sauce

Warm 1 tbsp oil in a large, deep frying pan, then add the dry spices from the kit and fry for 1 minute. Add the onion, fry for 5 minutes, then add the rendang paste and fry for 3 minutes more. Stir in the coconut milk from the kit and 200-300ml water, then mix until smooth.

Add the potatoes, bring the sauce to the boil, then lower the heat and simmer for 15 minutes, until the potatoes are tender, adding the beans for the final 5 minutes.

Meanwhile, place another frying pan on a high heat, rub the steak with the remaining oil and season. Sear until golden all over, for about 5 minutes for medium-rare, turning regularly, then set aside on a plate to rest.

Halve the cucumber lengthways, scrape out the seeds, then chop roughly. Mix the flesh with the lime zest and juice, the coriander and a pinch of salt. Spoon the curry onto plates, slice the steak and arrange over the top, then serve with the zingy cucumber.