• Boil the kettle. Half-fill a medium saucepan with boiling water, then add a generous pinch of salt. • Peel potato and cut into large chunks. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return to pan. • Add half the butter, the milk and Dijon mustard to potato. Mash until smooth. Cover to keep warm.

• While the potato is cooking, finely chop garlic. Halve snacking tomatoes. • In a small bowl, add the remaining butter and allow to come to room temperature.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook half the garlic until fragrant, 1 minute. • Transfer to bowl with the softened butter. Stir to combine, then set aside. TIP: If the butter is too hard, leave to warm up and combine later!

• See 'Top Steak Tips!' (below). Place beef rump between two sheets of baking paper. • Pound beef with a meat mallet or rolling pin until slightly flattened (this helps the beef stay tender!). Season beef with salt and pepper. • Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook beef, turning, for 3-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.

• In a large bowl, combine the honey with a drizzle of the white wine vinegar and olive oil. Add snacking tomatoes, spinach, rocket & fennel mix and shaved Parmesan cheese. Little Chefs: Take the lead by combining the ingredients for the dressing and assembling the salad.

• Toss salad. Slice steak. • Divide beef rump, Dijon mashed potato and rocket-cherry tomato salad between plates. • Dollop a spoonful of garlic butter over the steak to serve. Enjoy! Little Chefs: Add the finishing touches by tossing the salad and dolloping over the garlic butter!