Luxe Beef Rump & Rosemary Potatoes

• Meanwhile, in a small bowl, combine Nan's 
special seasoning and a splash of water. 
• Add beefrump and turn to coat.

• In a large frying pan, heat a drizzle of olive oil
over medium-high heat.
• When oil is hot, cook beef for 4-5 minutes
each side for medium-rare, or until cooked to 
your liking. 
• Transfer to a plate to rest.

• Bring a medium saucepan of salted water to the 
boil. Cut cauliflower into small florets.
• Cook cauliflower in the boiling water until 
tender, 3-4 minutes.
• Meanwhile, combine cream and chicken-style 
stock powder in a medium bowl.
• Drain cauliflower, then transfer to a baking dish 
and pour over the creamy sauce.
• Sprinkle over shredded Cheddar cheese and 
bake on the top oven rack until golden and 
bubbling, 10-12 minutes.

• While cauliflower is baking, trim the ends of 
asparagus. Finely chop garlic.
• Wipe out the frying pan, then return to a 
medium-high heat with a drizzle of olive oil.
• Cook asparagus until softened, 3-4 minutes.
• Add garlic and cook until fragrant, 1 minute. 
Season to taste with salt and pepper, transfer to 
a plate and cover to keep warm. 
• In a medium heatproof bowl, combine gravy 
granules, the pepper and boiling water, 
whisking, until smooth, 1 minute.