• See 'Top Roast Tips!' (below). Preheat oven to 220°C/200°C fan-forced. Boil the kettle. • Half-fill a large saucepan with boiling water, then add a generous pinch of salt. Peel potato and cut into large chunks. • Cook potato in the boiling water over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. • Add the butter to potato and season with salt. Mash until smooth. Cover to keep warm. TIP: Save time and get more fibre by leaving the potato unpeeled.

• In a medium bowl, combine garlic & herb seasoning, thyme (see ingredients) and a drizzle of olive oil. Add premium beef eye fillet, then turn to coat. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook eye fillet until browned, 1 minute each side. • Transfer to a lined oven tray and roast for 10-15 minutes (2 person portion) or 15-20 minutes (4 person portion) for medium, or until cooked to your liking. Transfer to a plate, cover and rest for 10 minutes. TIP: Cook time will vary depending on the thickness of the eye fillet. The thinner the steak, the less time it needs to cook!

• Meanwhile, place Parmesan cheese in even circles (1 per person) on a lined oven tray. • Bake until cheese is golden and crisp at edges, 6-8 minutes (watch it doesn’t burn!). TIP: The Parmesan crisps will become crisp as they cool.

• Meanwhile, trim green beans. • Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. Cook green beans, tossing, until tender, 4-5 minutes. • Transfer to a large bowl and set aside to cool slightly.

• To the bowl with green beans, add rocket leaves and a drizzle of vinegar and olive oil. Toss to combine. Season with salt and pepper.

• Slice beef. • Divide premium beef eye fillet, potato mash and green bean salad between plates. • Crumble Parmesan crisps over salad. • Serve with Italian truffle mayonnaise. Enjoy