• Preheat oven to 220°C/200°C fan-forced. Bring a medium saucepan of lightly salted water to the boil. Peel potato and cut into large chunks. Finely chop garlic. Thinly slice spring onion. • Cook potato and garlic in the saucepan of boiling water until the potato can be easily pierced with a fork, 12-15 minutes. Drain and return to saucepan. • Add the butter, the milk and a pinch of salt. Remove from heat. Mash until smooth. Stir through spring onion. Cover to keep warm. TIP: Save time and get more fibre by leaving the potato unpeeled!

• Meanwhile, heat a large frying pan over high heat with a drizzle of olive oil. • Rub garlic & herb seasoning and a drizzle of olive oil over premium sirloin tip. • Season sirloin all over, then add to the hot pan. Sear until browned, 1 minute on both sides. • Transfer seared sirloin to a lined oven tray. Roast for 17-22 minutes for medium or until cooked to your liking. • Remove from oven and cover with foil to rest for 10 minutes. TIP: The meat will keep cooking as it rests!

• Meanwhile, trim green beans. • Slice baby broccoli in half lengthways. • Roughly chop parsley.

• While beef is resting, return frying pan to medium-high heat with a drizzle of olive oil. Cook bacon, breaking up with a spoon, until golden, 4-5 minutes. Transfer to a medium bowl. • Return frying pan to medium-high heat. Cook green beans and baby broccoli, tossing, until softened, 4-5 minutes. • Remove pan from heat, then stir though parsley (reserve a pinch for garnish!). Return bacon to pan. Season with salt and pepper, tossing to coat.

• Meanwhile, boil the kettle. • In a medium heatproof bowl, combine gravy granules and the boiling water (1/2 cup for 2 people / 1 cup for 4 people). Whisk until smooth, 1 minute.

• Sprinkle the coconut crumb over the berry cheesecake pots to serve. Enjoy!