• Bring a medium saucepan of salted water to the boil. Peel and cut carrotinto large chunks. • Cook chopped potato and carrot in the boiling water until easily pierced with a fork, 10-15 minutes. • Drain and return to saucepan. • Add the butter, milk and a generous pinch of salt. Lightly mash, then cover to keep warm.

• Meanwhile, place beef rump between two sheets of baking paper. Pound with a rolling pin until slightly flattened (this ensures your steak is nice and tender). Season with salt and pepper. • In a medium bowl, combine Nan's special seasoning and a drizzle of olive oil. Add beef, turning to coat. • In a large frying pan, heat a drizzle of olive oil over high heat. 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 (it will keep cooking it rests!). TIP: Cook rump steak in batches for the best results.

• While the steak is resting, boil the kettle. Halve snacking tomato. • In a large bowl, combine rocket, spinach & fennel mix, tomato, a drizzle of vinegar and a drizzle of olive oil. Toss to combine. • In a medium bowl, combine gravy granules and the boiling water (1/2 cup for 2 people / 1 cup for 4 people), whisking, until smooth, 1 minute.

• Slice beef rump steak. • Divide steak, carrot-potato smash and tomato salad between plates. • Spoon gravy over steak and carrot-potato smash to serve. Enjoy!