• Boil the kettle. Half-fill a medium saucepan with boiling water, then add a generous pinch of salt. • Cut potato into large chunks. Finely chop garlic. Slice lemon into wedges. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain. • Return the saucepan to medium-high heat, add the butter and garlic and cook, stirring, until fragrant, 1 minute. • Add a generous squeeze of lemon juice and chicken-style stock powder. Stir to combine, then remove from heat. • Add potato to the pan and toss to coat. Lightly crush with a fork. Cover to keep warm. TIP: Add a splash of water if the potato looks dry!

• While the potato is cooking, place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. • In a medium bowl, combine Aussie spice blend, remaining garlic paste and a drizzle of olive oil. Add beef, tossing to coat. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef, turning, for 5-6 minutes, or until cooked to your liking. Transfer to a plate to rest.

• Roughly chop tomato. Thinly slice radish. • In a large bowl, combine the honey with a drizzle of balsamic vinegar and olive oil. • Add salad leaves, tomato and radish. Toss to combine. Little cooks: Help toss the salad!

• Slice beef rump. • Divide beef, crushed lemon potatoes and tomato salad between plates. Spoon any resting juices over the beef. • Serve with hollandaise and any remaining lemon wedges. Enjoy!