• Preheat the 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.
• Toss with Middle Eastern spice, salt, pepper and a drizzle of oil. Spread out in a single layer.
• Roast on the top shelf of your oven until golden, 25-35 mins. Turn the tray halfway through.

• Meanwhile, trim the green beans.
• 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 the carrot onto a large (lined) baking tray.
• Drizzle with oil, season with garlic, salt and pepper and toss to coat. Spread out in a single layer.
• Roast until tender, 20-25 mins.
• When the carrot has been cooking for around 10 mins, remove the tray from the oven and arrange the green beans alongside.
• Drizzle with oil and return to the oven for the remaining time, 12-15 mins.

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

NOTE: Swapping to salmon? Season as instructed. Fry for 4-5 mins, turn over, and cook for 3-4 mins on the other side. Remove from the pan and cover to keep warm.

• Return the pan to medium-high heat with ½ tbsp butter (per 2P). 
• Add the harissa paste and honey and cook until warmed through, 1-2 mins.
• Add a splash of water to loosen if required.
• Season to taste with salt and pepper.

• Thinly slice the beef rump and plate up with the potato wedges, carrots and green beans alongside.
• Drizzle the hot honey sauce over the beef. 
• Garnish with a sprinkle of parsley.