• Bring a medium saucepan of salted water to the boil. • Peel and cut potato into bite-sized chunks. Cut white turnip into bite-sized chunks. Finely chop garlic. Little cooks: Older kids can help peel the potato under adult supervision.

• Cook potato and turnip in the boiling water until easily pierced with a fork, 10-15 minutes. Drain the veggies. • Return saucepan to medium-high heat with a drizzle of olive oil and 1/2 the butter. • Add 1/2 the garlic and cook until fragrant, 1 minute. • Remove from heat, return veggies to the saucepan, then add the remaining butter and the milk. Season with salt. • Mash with a potato masher or fork until smooth. Cover to keep warm. Little cooks: Get those muscles working and help mash the potatoes!

• While the veggies are cooking, thinly slice carrot into sticks. • Place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. Season beef with salt and pepper. • In a medium bowl, add beef rump, Aussie spice blend and a drizzle of olive oil. Toss to combine. TIP: Pounding the beef ensures that it's extra tender once cooked.

• When the veggies have 5 minutes remaining, heat a a large frying pan over high heat with a drizzle of olive oil. • When oil is hot, cook beef, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest. TIP: The spice blend will char slightly in the pan, this adds to the flavour!

• While the beef is resting, wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. • Cook carrot until tender, 4-5 minutes. • Add remaining garlic and cook until fragrant, 1 minute. • Add baby spinach leaves, tossing, until wilted, 1-2 minutes. Season to taste.

• Slice spiced beef rump. • Divide beef, veggie mash and garlic veggies between plates. • Serve with Italian truffle mayonnaise. Enjoy!