Double Seared Steak & Rosemary Sauce

• Cook the potato in the boiling water until easily pierced with a fork, 10-15 minutes. Drain and return to the saucepan. • Add the butter (for the mash), the milk and the salt, then mash until smooth. Add the baby spinach leaves and stir until wilted, 1-2 minutes. Cover to keep warm.

•  While the potato is cooking, heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the courgette and asparagus, tossing, until tender, 5 minutes. Season to taste. Transfer to a bowl and cover to keep warm.

• Place the beef rump between two sheets of baking paper. Using a meat mallet or rolling pin, pound the beef until slightly flattened. Season the beef with salt and pepper on both sides. • Return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, cook the beef, 3-4 minutes each side for medium-rare, or until cooked to your liking (cook in batches if your pan is getting crowded). Transfer to a plate, cover and set aside to rest. TIP: Pounding the beef ensures that it's extra tender once cooked.

• While the steak is resting, return the frying pan to a medium heat with the butter (for the sauce). Cook the rosemary and garlic until fragrant, 2-3 minutes.