Beef Rump Steak and Lemon Chive Butter

a) Pour the boiling water into a large saucepan with 0.5 tsp salt for the potatoes.

b) Add the potatoes to the water and cook until you can easily slip a knife through, 15-18 mins. 

a) Meanwhile, peel and grate the garlic (or use a garlic press).

b) Finely chop the chives (use scissors if easier). Zest and halve the lemon (see ingredients for amount). 

c) In a small bowl, add the chives, half the butter (see pantry for amount) and a pinch of lemon zest. Using the back of a fork, mash until smooth. Season with a pinch of salt, then set aside.

a) Heat a drizzle of oil in a large frying pan on high heat. Season the steaks with salt and pepper. TIP: Rump steaks naturally vary in shape, so adjust the following timings depending on how you like yours cooked.

b) Once very hot, lay the steaks into the pan and fry until browned and medium-rare, about 5 mins. Turn halfway through. TIP: Cook each side for 1 min more if you like it more well done.

c) Once cooked, transfer to a board, cover with foil and allow to rest. IMPORTANT: Wash your hands and equipment after handling raw meat. The steak is safe to eat when browned on the outside.

a) Return the (now empty) frying pan to medium heat with a drizzle of oil. Once hot, add the peas and stir-fry for 2-3 mins. 

b) Add the garlic and cook for 1 min. Stir through a squeeze of lemon juice, then remove from the heat.

c) Once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper, then stir through the cheese.