• Boil the kettle. • Half-fill a medium saucepan with boiling water, then add a pinch of salt. Cook diced kūmara over a medium-high heat, until easily pierced with a fork, 8-10 minutes. • Drain and return to saucepan. • Add the butter and salt. Mash until smooth. Season generously with pepper and cover to keep warm.

• Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook the beef and Kiwi spice blend for 4-5 minutes each side for medium-rare, or until cooked to your liking. Transfer to a plate to rest.

• While the beef is cooking, halve lemon. • Add broccoli and a splash of water to a medium microwave-safe bowl, then cover with a damp paper towel. • Microwave broccoli on high until just tender, 2-4 minutes. • Drain broccoli, then return to the bowl. Add baby leaves and a good squeeze of lemon juice. Toss to combine and season to taste.

• In a small microwave-safe bowl, microwave red wine jus and any beef resting juices until warmed through, 30 seconds. • Slice beef. • Divide kūmara mash, smokey beef rump and lemony greens between plates. Pour over red wine jus to serve. Enjoy!