• Preheat oven to 240°C/220°C fan-forced. • Cut beetroot into small chunks. Cut parsnip into bite-sized chunks. Thinly slice carrot. Drain sweetcorn. • Place beetroot, parsnip, sweetcorn, carrot and peeled pumpkin pieces on a lined oven tray. Drizzle with olive oil and season with salt and pepper. • Toss to coat and spread out evenly. Roast until veggies are tender, 20-25 minutes. • In the last 5 minutes, remove tray from oven, then sprinkle shredded Cheddar cheese over the veggies. Roast until golden and crispy. TIP: If your oven tray is crowded, divide between two trays. Little cooks: Add the finishing touch by sprinkling the cheese on top.

• 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 barbecue seasoning and a drizzle of olive oil. Add beef, season with salt and pepper and turn 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 (depending on thickness), or until cooked to your liking. Transfer to a plate to rest. TIP: Pounding the beef ensures that it's extra tender once cooked.

• Slice beef. • Divide smokey beef and cheesy roast veggie toss between bowls. • Tear over parsley leaves and serve with smokey aioli. Enjoy! Little cooks: Help tear over the parsley.