• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato, carrot and beetroot into fries. • Place veggie fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then bake until golden and tender, 20-25 minutes. TIP: If your oven tray is crowded, divide the veggie fries between two trays.

• See 'Top Steak Tips!' (below left). Season beefrump with salt and pepper. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef and mild Caribbean jerk seasoning (see ingredients), turning, for 4-6 minutes (depending on thickness) or until cooked to your liking. Transfer to a plate to rest. TIP: If your beef rump is more than 4cm thick, cut in half horizontally before seasoning.

• While beef is cooking, peel orange and slice into wedges. • In a medium bowl, combine orange, mixed salad leaves and a drizzle of vinegar and olive oil. Season. • Sprinkle over everything garnish (see ingredients) over tray with veggie fries. Toss to coat.

• Slice beef. • Divide jerk-spiced beef rump, veggie fries and orange salad between plates. • Serve with coconut sweet chilli mayo. Enjoy!