Bring a medium saucepan of lightly salted water to the boil. Peel the potato and parsnip. Cut the potato into large chunks. Cut the parsnip into small chunks. Cook the potato and parsnip in the boiling water until easily pierced with a knife, 10-15 minutes. Drain and return to the saucepan, then add the butter(for the mash), milk and the salt. Mash until smooth and cover to keep warm.

While the potato and parsnip are cooking, finely chop the garlic and parsley leaves. Cut the broccoli (see ingredients) into small florets and roughly chop the stalk. In a medium bowl, combine the beef rump and a drizzle of olive oil, then season with salt and pepper. Set aside.

In a small heatproof bowl, add the butter (for the sauce) and 1/2 the garlic. Microwave in 10 second bursts until softened. Add the parsley to the garlic butter and mash together with a fork. Season. TIP: If you don't have a microwave, set the butter aside at room temperature to warm up and combine later!

In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, cook the beef rump for 2-3 minutes on each side (depending on thickness). Transfer to a plate to rest.

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

Slice the rump steak. Divide the steak, parsnip mash and garlicky greens between plates. Spoon the parsley butter over the steak.