Beef Rump & Cherry Tomato Traybake

• Meanwhile, drain tinned cherry tomatoes. • In a medium bowl, combine cherry tomatoes, the brown sugar, balsamic vinegar and a drizzle of olive oil. • When the veggies have 15 minutes remaining, remove tray from oven and add cherry tomatoes. Roast until tender and cooked through, 10-12 minutes.

TIP: Reserve the passata from the cherry tomatoes to use in another meal!

Little cooks: Kids can help make the balsamic cherry tomatoes.

• Meanwhile, boil the kettle. • In a medium heatproof bowl, combine gravy granules and the boiling water (1/2 cup for 2 people / 1 cup for 4 people), whisking, until smooth, 1 minute. • Season beef rump with salt and pepper. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook the beef for 3-4 minutes each side for medium-rare, or until cooked to your liking. Transfer to a plate to rest.