Preheat your oven to 220°C/200°C fan/gas mark 7. Remove the steaks and butter from your fridge to allow them to come up to room temperature.

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).

Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.

Meanwhile, pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. Roast the parcel until soft, 10-12 mins.

Quarter the baby plum tomatoes. Drain and chop the mozzarella into 2cm chunks.

Finely chop the chives (use scissors if easier). Zest and cut the lemon into wedges.

In a large bowl, combine a good squeeze of lemon juice with the sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper.

Heat a drizzle of oil in a large frying pan on high heat. Season the steaks with salt and pepper. TIP: Rump steaks naturally vary in shape, so adjust the following timings depending on how you like yours cooked.

Once very hot, lay the steaks into the pan and fry until browned and medium-rare, about 5 mins. Turn halfway through. TIP: Cook each side for 1 min more if you like it more well done. IMPORTANT: Wash your hands and equipment after handling raw meat.

Meanwhile, once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.

Pop the softened butter into a small bowl and add the mashed garlic, lemon zest and half the chives. Use a fork to mash the garlic into the butter. Season with salt and pepper.

When the chips have 5 mins remaining, sprinkle over the Parmigiano Reggiano and return to the oven for the remaining time.

Once the steak is cooked, transfer to a plate, spread over the flavoured butter, cover with foil and allow to rest for a couple of mins. IMPORTANT: The steak is safe to eat when browned on the outside.

When everything's ready, toss the tomatoes, baby leaves and mozzarella through the lemon dressing.

Sprinkle the truffle zest over the chips.

Slice the steaks into 1cm thick slices and transfer to your serving plates, spooning over any melted butter from the resting plate.

Serve the Caprese style salad and truffle parmesan chips alongside.

Sprinkle the remaining chives over the chips and serve with the mayo for dipping.

Enjoy!