• Boil the kettle. Half-fill a medium saucepan with boiling water, then add a generous pinch of salt. • Cook chopped potato over high heat, until easily pierced with a knife, 8-10 minutes. Drain potatoes and transfer to a bowl. • Return saucepan to medium-high heat. Add the butter and garlic paste, and cook, stirring until fragrant, 1 minute. Remove from heat, then add vegetable stock powder and stir to combine. Return potatoes to pan and toss to coat. Lightly crush with a fork. Cover to keep warm.

• While the potato is cooking, roughly chop cucumber. Halve snacking tomatoes. • In a medium bowl, combine beef rump, paprika spice blend, and a drizzle of olive oil.

• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook the beef, turning, for 5-9 minutes (depending on thickness), or until cooked to your liking. Brush over sweet & savoury glaze and transfer to a plate to rest. • Meanwhile, in a large bowl, combine mixed salad leaves, celery, snacking tomatoes, and mustard cider dressing.

• Slice beef. • Divide paprika beef, garlic crushed potatoes, and garden salad between plates. • Spoon over any remaining sticky glaze. Enjoy!