• Bring a medium saucepan of lightly salted water to the boil. • Chop potato into bite-sized chunks. • Place beef between two sheets of baking paper. Pound with a rolling pin until slightly flattened. Season. • In a medium bowl combine lemon pepper seasoning and a drizzle of olive oil. Add beef, gently turn to coat.

• Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. Drain, then set potato aside. • Return saucepan to medium-high heat. Add a drizzle of olive oil and half the garlic paste, cook, stirring, until fragrant, 1 minute. • Add potato and a generous pinch of salt to the saucepan and toss to coat. Lightly crush with a fork (add a splash of water if the potato looks dry!). Cover to keep warm.

• Meanwhile, in a medium heatproof bowl, combine a drizzle of olive oil and the remaining garlic paste. Microwave until fragrant, 10 second bursts. • To the bowl with the garlic oil, add carrot & zucchini mix and a splash of water then cover with a damp paper towel. Microwave carrot & zucchini mix on high until just tender, 4-5 minutes. Drain, then return veggies to the bowl. Season with salt and pepper to taste and cover to keep warm. • 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. Add the butter and cook until melted and browned slightly, 1-2 minutes. Remove from heat, then tear in parsley. Season to taste.

• Slice beef rump. • Divide beef, potatoes and veggies between plates. • Spoon parsley-butter sauce over beef and potatoes to serve. Enjoy!