• Preheat your oven to 220°C/200°C fan/gas mark 7.
• Chop the potatoes into 2cm wide wedges (no need to peel) then pop onto a lined baking tray.
• Drizzle with oil then season with salt and pepper. Toss to coat.
• Spread out in a single layer and roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking.

• Meanwhile, peel and grate the garlic (or use a garlic press).
• Finely chop the parsley (stalks and all).
• Trim the carrot, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons. Pop onto a large (lined) baking tray.
• Drizzle with oil, season with a pinch of salt and pepper then toss to coat.
• Spread out in a single layer and roast until tender, 20-25 mins. Turn halfway through.

• Place a large pan over high heat with a drizzle of oil. Season the beef with salt and pepper.
• When the pan is hot, fry the beef until browned, 1-2 mins each side for medium-rare. IMPORTANT: Wash hands and equipment after handling raw meat.
• Cook 1-2 mins more each side for medium.
• Once ready, remove from pan, cover with foil and allow to rest. Meat is safe to eat when outside is browned.

TIP: Cook an extra 1-2 mins each side if you want it well done.

• Once the beef is cooked, transfer to a plate.
• Spread the harissa paste evenly over the top with a spoon. 
• Cover with foil and leave to the side to rest.
• To a bowl, add the red wine vinegar along with 1 tbsp oil (double for 4p) and half the parsley.
• Season to taste with salt and pepper, mix well then set aside.

• Return the pan to a medium-high heat with another drizzle of oil and 1 tsp butter (double for 4p). 
• Add the garlic and fry for 30 secs, until fragrant.
• Remove from the heat and add the cooked carrots to the pan along with the parsley dressing.
• Toss to coat.

• Thinly slice and divide the beef rump between plates with the potato wedges and carrots alongside.
• Drizzle over any juices from the resting meat. 
• Garnish with a sprinkle of the remaining parsley.