Scotch fillet with spicy rub and creamed corn

1.Put seeds and cloves in a small, dry frying pan and toast for a few minutes over a gentle heat until fragrant. Tip them into a mortar and add chilli powder, paprika, cayenne, ginger, celery salt, salt (if celery salt is not available increase amount of salt by 1 teaspoon), mint, sugar and garlic. Pound to a paste with pestle or grind in a spice grinder.

2.Trim away excess fat and silvery skin from beef. Cut out as much of the seam of fat as you can without causing meat to lose shape. Tie meat with string to hold its shape then put in a dish and rub with spice mixture (I prefer to wear food gloves for this job). Cover and refrigerate for at least 2 hours, preferably overnight.

3.Bring meat to room temperature. Gently heat a barbecue hotplate on a hooded barbecue to around 70°C, with hood up. Lightly oil hotplate.

4.Put beef on hotplate, on a double thickness of tinfoil, lower the lid and let the heat increase to around 100-110°C. Cook beef for around 1½ hours, turning it every 15 minutes, always keeping it on the foil, and removing any blackened rub mixture if it accumulates.

5.Transfer beef to a board when done (as a guide, when it is bouncy, it is rare; when it is supple but offering just a little resistance, it is likely to be medium-rare; and when it offers little resistance and is firm when touched, it is well done). Let it rest for 15 minutes before slicing thinly with a sharp knife. Rest for a minute or two on the board, then transfer to a heated platter. Serve immediately with creamed corn. Alternatively, cool meat and slice when ready.

6.To make the corn, peel off the husks from the sweetcorn and remove silks. If corn is young and just-picked there is no need to cook it first. Otherwise, cook for 10 minutes in unsalted, gently boiling water, then drain. Use a sharp knife to cut the kernels off the cobs.

7.Put cream, salt, sugar, butter and a generous grinding of black pepper in a small saucepan and set over a medium-high heat. Cook until reduced by half (until you have about ¼ cup of cream left).

8.Add the prepared sweetcorn and chives, and cook for 1-2 minutes until heated through and creamy in consistency. Fold through capsicum and serve immediately with the beef.