• Finely chop garlic. In a medium saucepan, heat the butter with a dash of olive oil over medium high heat. Cook garlic until fragrant, 1 minute. • Add the water and a pinch of salt. Bring to the boil, then add jasmine rice. Stir, then reduce heat to low and cover with a lid. • Cook for 12 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

• Meanwhile, roughly chop parsley. • In a small bowl, combine Greek-style yoghurt and half the parsley. Season with salt and pepper and mix well. Set aside.

• Roughly chop baby leaves and cucumber. • In a medium bowl, combine cucumber, babyleaves and a drizzle of vinegar and olive oil. Season to taste and stir to combine. Set aside.

• In a second medium bowl, combine beef rump, mild North Indian spice blend, a drizzle of olive oil and a pinch of salt and pepper. • In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook the beef, turning, for 4-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest. TIP: If your beef rump is more than 4cm thick, cut in half horizontally before seasoning.

• Return the frying pan to medium heat with a drizzle of olive oil. Cook Mumbai spice blend until fragrant, 1 minute. • Add coconut milk and a splash of water, then bring to the boil. Reduce heat to medium-low and simmer until thickened slightly, 1-2 minutes. • Return the beef (plus any resting juices) to the pan and stir to coat. Season to taste.

• Slice beef rump. • Divide garlic rice and Indian coconut beef between bowls. • Garnish with remaining parsley. • Serve with parsley yoghurt and cucumber salsa. Enjoy!