Weekend express

Why spend more time in the kitchen than you need to? These dishes go from stove to table in under an hour.

Flat iron steak with lemon myrtle salt & Davidson plum sauce

PREP COOK TIME 45 MINUTES

SERVES 4

1 To make mash, boil potatoes until soft; drain. Place milk and butter in same pan; bring to a simmer. Return potatoes to pan and mash; season to taste. Cover and keep warm until ready to serve.

2 To make Davidson plum sauce, place stock, shallot and peppercorns in a small saucepan; boil over medium heat until stock is reduced by half. Whisk in jam and butter until smooth; strain into a jug and season to taste.

3 Meanwhile, preheat a barbecue to medium heat.

4 Season steak with a little of the smoked salt. Sear steak for 3 minutes each side or until char marks appear. Move the steak off to the side of the barbecue and continue to cook using indirect heat for a further 8 minutes for medium rare or until it reaches an internal temperature of 55°C on a meat thermometer. Combine remaining salt and lemon myrtle. Transfer steak to an oven tray; sprinkle both sides generously with lemon myrtle salt, then set aside to rest for 5 minutes.

5 Meanwhile, boil, steam or microwave broccolini until tender; drain.

6 Carve steak into thick slices; serve with mash and broccolini, drizzled with plum sauce.

from the Test Kitchen

Flat iron steak, from the shoulder of the beef, is a terrific cut that ranks up there for tenderness with tenderloin. Dried lemon myrtle is available from spice shops and selected delicatessens..

Spaetzle with creamy Zurich-style pork 

PREP + COOK TIME 45 MINUTES

SERVES 4

1 Make spaetzle dough.