• Bring a medium saucepan of salted water to the boil. Peel carrot, then cut into 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 (for the mash), 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 meat mallet or rolling pin until slightly flattened (this ensures your steak is nice and tender). Season with salt and pepper. • 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. • In the last minute of cook time, add Nan's special seasoning and the butter (for the steak) and turn to coat. Transfer to a plate to rest (it will keep cooking it rests!).

• While the steak is resting, boil the kettle. Roughly chop cucumber. • In a large bowl, combine a drizzle of white wine vinegar and olive oil. Season, then add cucumber and salad. Toss to combine. Set aside. • In a second medium bowl, combine gravy granules and the boiling water (see ingredients), whisking, until smooth, 1 minute.

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