• 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, milk and Dijon mustard to potato. Mash until smooth. Cover to keep warm.

• Meanwhile, finely chop garlic. Halve snacking tomatoes. • In a small bowl, place 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. Mash to combine, then set aside. TIP: If the butter is too hard, leave to warm up and combine later!

• Place beef rump between two sheets of baking paper. Pound beef with a rolling pin until slightly flattened. Season beef with salt and pepper. • Return frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook the beef, turning, for 3-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest. TIP: If your beef rump is more than 3cm thick, cut in half horizontally before pounding for a shorter cook time. TIP: Cook beef in batches for best results.

• In a large bowl, combine the honey with a drizzle of vinegar and olive oil. Add snacking tomatoes, spinach, rocket & fennel mix and Parmesan cheese. Toss to combine. Season. • Slice steak. • Divide beef rump, Dijon mashed potato and rocket-cheery salad between plates. • Dollop a spoonful of garlic butter over steak to serve. Enjoy! Little Chefs: Add the finishing touches by tossing the salad and dolloping over the garlic butter!