21 Day Aged Rump Steak and Mozzarella Baguette

a) Meanwhile, remove the bread from the packaging and pop onto a baking tray.

b) Bake on the top shelf until the bread is toasted and golden, 10-12 mins.

c) Once the onion has softened, add the sugar (see pantry for amount) and cook until caramelised, 1-2 mins more.

d) Once caramelised, remove the onion from the pan and pop into a small bowl. Keep the pan for the next step.

a) Add a drizzle of oil to the (now empty) frying pan and return to high. Season the steaks with salt and pepper. TIP: Rump steaks naturally vary in shape, so adjust the following timings depending on how you like yours cooked.

b) Once very hot, lay the steaks into the pan and fry until browned and medium-rare, about 5 mins. Turn halfway through. TIP: Cook each side for 1 min more if you like it more well done. IMPORTANT: Wash your hands and equipment after handling raw meat. It's safe to eat when browned on the outside.

a) Once the steaks have cooked, transfer to a board, cover with foil
and allow to rest for a couple of mins.

b) While the steaks rest, drain the mozzarella and squeeze out as much liquid as you can. Pat dry with kitchen paper, then tear into small pieces.

c) Once baked, allow the bread to cool for 5 mins, then slice it in half lengthways and again widthways.

a) In a small bowl, mix together the mayonnaise and pesto, then season with salt and pepper.

b) Spread the pesto mayo over both lids and bases of the baguette halves.

c) Once the steaks have rested, cut into bite sized pieces.