• Boil the kettle. Half-fill a medium saucepan with boiling water. Peel potato and parsnip, then cut both into small chunks. Cut broccoli into small florets, then roughly chop stalk.
• Cook potato and parsnip in the boiling water, over high heat, until easily pierced with a fork,
10-15 minutes.

• In the last 8 minutes of veggie cook time, place a colander or steamer basket on top of saucepan and add broccoli. Cover with a lid and steam until tender, 10 minutes.
• Transfer broccoli to a bowl and season to taste. Cover to keep warm.
• Drain the veggies and return to the saucepan, then add butter (for the mash), the milk and the salt. Mash until smooth and cover to keep warm.

Little cooks: Get those muscles working and help mash the potato and parsnip!

Custom Recipe: If you've doubled your beef rump, prep beef in the same way as above.

Custom Recipe: Cook beef in batches for the best result.

• While the beef rump is resting, place butter (for the sauce) and garlic in a small heatproof bowl. Microwave in 10 second bursts until softened.
• Stir parsley through the garlic butter, then season.

TIP: If you don't have a microwave, set the butter aside at room temperature to warm up and combine later!

• Slice rump steak.
• Divide garlic and herb steak, veggie mash and broccoli between plates.
• Spoon parsley butter over rump steak to serve. Enjoy!

Little cooks: Add the finishing touch by pouring over the parsley butter! Careful it may be hot!