Seared Steak & Rosemary Sauce

Cook the potato in the boiling water until easily pierced with a knife, 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, turning, for 5-6 minutes or until cooked to your liking. 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.