• Boil the kettle. • Cut potato into large chunks. • Trim green beans. Chop broccoli (including stalk!) into small florets. Finely chop garlic. • Crush black peppercorns (see ingredients) with a pestle and mortar, or in their sachet using a rolling pin. • Place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened.

• Half-fill a medium saucepan with boiling water. • Cook potato in boiling water, uncovered, over high heat until easily pierced with a fork, 12-15 minutes. Drain and return to saucepan. • Add butter and Parmesan cheese. Lightly crush with a potato masher or fork. Season to taste. Cover to keep warm. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook broccoli and green beans until tender, 4-5 minutes. • Transfer to a bowl and cover to keep warm.

• To a medium bowl, combine Nan's special seasoning and a drizzle of olive oil. Add beef, season and toss to coat. • Return frying pan to high heat with a drizzle of olive oil. When the 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.

• In a medium heatproof bowl, combine gravy granules and the boiling water (1/2 cup for 2P / 1 cup for 4P), whisking, until smooth, 1 minute. Set aside. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook garlic and crushed peppercorns, stirring, until fragrant, 1 minute. • Transfer garlic-peppercorn mixture to the bowl with the gravy and stir until combined. • Slice beef rump. Divide Parmesan potato crush, veggies and Nan's beef between plates. • Spoon over gravy. Sprinkle over flaked almonds. Tear over parsley