• Preheat oven to 220°C/200°C fan-forced. Boil the kettle. Halve chat potatoes. • Place potatoes on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Arrange cut-side down. Roast until tender, 25-30 minutes. • Meanwhile, in a medium bowl, combine herb crumbing mix, shaved Parmesan cheese, a generous drizzle of olive oil and a pinch of salt. • Meanwhile, in a large heatproof bowl, add dried cranberries and cover in boiling water. TIP: Cut any larger chat potatoes into quarters so they are similar in size.

• Meanwhile, in a large bowl, add dried cranberries and cover in boiling water. • Place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. • Spread 1/2 the mustard mayo over the beef, then add beef to the crumbing mix, gently pressing so it sticks. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook the beef, turning, for 3-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.

• Meanwhile, thinly slice apple (see ingredients) into wedges. • Drain cranberries and return to bowl. • Just before serving, add apple, salad leaves and a drizzle of red wine vinegar and olive oil. Toss to combine. Season. Little cooks: Take the lead by tossing the salad!

• Divide mustard beef & stuffing crumb, roast potatoes and cranberry apple salad between plates. • Serve with remaining mustard mayo. Enjoy!