• Preheat oven to 240°C/220°C fan-forced. • Cut potato and carrot into bite-sized chunks. • Cut beetroot into small chunks. • Cut onion (see ingredients) into wedges.

• Place potato, carrot, onion and beetroot on a lined oven tray. Sprinkle over garlic & herb seasoning, drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes. Little cooks: Kids can help sprinkle over the seasoning and tossing the veggies!

• Meanwhile, combine herb & mushroom seasoning, a pinch of salt and a drizzle of olive oil in a medium bowl. • Add beef rump and turn to coat. Set aside.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• When oil is hot, cook the beef for 4-5 minutes each side for medium-rare, or until cooked to your liking. Remove pan from heat, then add the butter and honey and turn beef to coat. Transfer to a plate to rest.

• When the roasted veggies are done, remove tray from oven, add baby leaves and a drizzle of balsamic vinegar. Toss to coat.

• Slice herby beef rump. • Divide beef and winter veggie toss between plates. • Top with dill & parsley mayonnaise to serve. Enjoy!