• Bring a medium saucepan of lightly salted water to the boil. Peel potato and parsnip, then cut both into large chunks. • Cook potato and parsnip in the boiling water until easily pierced with a fork, 10-15 minutes. • Drain and return to the saucepan, then add butter (for the mash), the milk and the salt. Mash until smooth and cover to keep warm. Little cooks: Get those muscles working and help mash the potato and parsnip!

• Meanwhile, finely chop garlic and parsley. Cut broccoli into small florets, then roughly chop the stalk. • 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 beef, lemon pepper spice blend and a drizzle of olive oil, then season with salt and pepper. Set aside. TIP: Pounding the beef ensures that it's extra tender once cooked.

• Place butter (for the sauce) and half the garlic in a small heatproof bowl. Microwave in 10 second bursts until softened. • Stir parsley through the garlic butter, then season. TIP: If you don't have a microwave, set the butter aside at room temperature to warm up and combine later!

• See Top Steak Tips (below) for extra info! • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef rump, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.

• While the beef rump is resting, wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. • Cook broccoli until tender, 5-6 minutes. • Add remaining garlic and cook until fragrant, 1 minute. Season to taste.

• Slice rump steak. • Divide lemon pepper steak, veggie mash and broccoli between plates. • Spoon parsley butter over rump steak to serve. Enjoy! Little cooks: Add the finishing touch by pouring over the parsley butter! Careful it may be hot!