Double Southern Beef Rump & Onion Gravy

• Place beetroot on a lined oven tray. Drizzle with olive oil and season with salt and pepper. • Toss to coat, spread out evenly, then roast until tender, 20-25 minutes. • In the last 15 minutes of cook time, add peeled pumpkin pieces to the tray and roast until tender.

• Meanwhile, half-fill a medium saucepan with boiling water. • Peel potato and cut into large chunks. Cook potato in boiling water, over high heat, until easily pierced with a fork, 10-15 minutes. Drain and return to the saucepan. • Add the butter (for the mash), milk and a pinch of salt, then mash with a potato masher or fork until smooth. Cover to keep warm.

Little cooks: Kids can help mash the potatoes!

• Drain liquid from beef rump packaging. Place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. • In a large bowl, combine the All-American spice blend and a drizzle of olive oil. Add the beef and turn to coat. • Heat a large frying pan to high heat with a drizzle of olive oil. When oil is hot, cook beef in batches, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.

• While the steak is resting, wipe out the frying pan, then return it to medium-high heat with a drizzle of olive oil. • Cook onion until tender, 4-5 minutes. Add the butter (for the sauce) and the plain flour and cook until onion is well coated, 1-2 minutes. • Reduce heat to medium, then add the water, the brown sugar, Dijon mustard and any steak resting juices. Cook, stirring, until sauce has thickened, 2-3 minutes. Season to taste.