• Preheat oven to 240°C/220°C fan-forced. Boil the kettle. • Cut sweet potato into bite-sized chunks. • Place sweet potatoes on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes. • Meanwhile, place dried cranberries in a large heatproof bowl and cover with boiling water. Set aside. • Meanwhile, combine herb crumbing mix and Parmesan cheese in a medium bowl. Add a generous drizzle of olive oil and a pinch of salt.

• Spread half the mustard over the beef, then add beef to the crumbing mix, gently pressing so it sticks. • In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook the beef, turning, for 4-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest. TIP: If your beef rump is more than 4cm thick, cut in half horizontally before seasoning.

• Meanwhile, thinly slice apple (see ingredients) into wedges. Halve snacking tomatoes. • Drain cranberries and return to bowl. • Just before serving, add apple, snacking tomatoes, mixed salad leaves and a drizzle of the white wine vinegar and olive oil to the cranberries. Toss to combine. Season.

• Divide mustard beef and stuffing crumb, roast sweet potatoes and cranberry apple salad between plates. • Serve with remaining mustard mayo. Enjoy!