Cowboys have deep historical roots tracing back to the Iberian peninsula in south-western Europe. During the 16th century the Conquistadors took their style of cattle ranching to the dry areas of the Americas where the grass was sparse and the cattle had to be driven across swathes of land in order to obtain sufficient food. Today the US is the world’s largest producer and consumer of beef.

Many steak rubs trying to replicate the authentic grilled outdoor bbq flavour use smokey and sweet spices such as paprika, cayenne and cocoa powder but they can often mask the beautiful flavour of the meat.

Ground coffee has just enough acidity to make the steak as tender as heck and a touch of brown sugar balances the bitterness and caramelizes when heated. Mustard powder, cumin, coriander and chilli add a subtle peppery spice without overpowering and the onion and garlic provide a base flavour.

Panzanella which translates to ‘bread in a swamp’ is a popular summer salad from the province of Tuscany and dates back to the 17th century. It is traditionally made with stale bread (pan) soaked in a dish (zanella) with onion, tomato, olive oil and basil.

I’ve given the panzanella a cowboy twist and added toasted sweetcorn and instead of marinating the onion in red wine vinegar I’ve used lime juice and thrown in a jalapeno, avocado, a few radishes and some more fresh herbs (coriander and watercress) from the garden. #GlobalApron