Rump Steaks and Cheesy Garlic Mash

a) When the oven is hot, roast on the top shelf until tender, 20-25 mins. Turn halfway through. 

b) Meanwhile, chop the potatoes into 2cm chunks (peel first if you prefer). Peel the garlic cloves. 

c) When boiling, add the potatoes and whole garlic cloves to the water and cook until you can easily slip a knife through, 15-20 mins.

d) Trim the green beans. Grate the Cheese.

a) Pour the water for the jus (see pantry for amount) into a small saucepan, bring to the boil on high heat.

b) Stir in the red wine jus paste, then reduce the heat to medium-high. Allow the sauce to bubble and thicken, stirring regularly, 6-7 mins.

c) When the carrots have roasted for 10 mins, add the green beans to the baking tray.

d) Drizzle with oil and season with salt and pepper. Return the veg to the oven until tender, 8-10 mins.

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 for a couple of mins. IMPORTANT: Wash your hands and equipment after handling raw meat. The steak is safe to eat when browned on the outside.

a) When the veg have 5 mins remaining, drizzle over the honey. Turn the veg in the honey to coat. Return to the oven for the remaining time. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

b) Once the potatoes and garlic are cooked, drain in a colander and return to the pan, off the heat.

c) Add the cheese, butter (see pantry for amount) and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper. Cover with a lid to keep warm.