Rump Steak and Parmesan Rosemary Roasties

Pour the boiled water into a large saucepan on high heat with 1/2 tsp salt. Boil the potatoes for 5-6 mins or until the edges are soft.

Chop the tomatoes into 2cm chunks. Peel and grate the garlic (or use a garlic press).

Once the potatoes are ready, drain in a colander. Sprinkle on the flour (see pantry for amount), dried rosemary and season with salt. Shake to fluff up the potatoes.

Take your hot baking tray out of your oven and carefully add the potatoes, turning in the oil. Roast on the top shelf of your oven until golden, 30-35 mins.

Meanwhile, in a small bowl, mix together the sugar and olive oil for the dressing (see pantry for both amounts) with the red wine vinegar and half the wholegrain mustard. Season with salt and pepper. 

Add the tomatoes to the dressing. Toss to coat and set aside.

When the potatoes have 15 mins remaining, add a drizzle of oil in a large frying pan on high heat. 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.

Once very hot, lay the steaks into the pan and fry until browned and medium-rare, about 1 min 15 secs on each side. TIP: Cook each side for 1 min more if you like it more well done.

Once cooked, transfer to a board, cover with foil and allow to rest for a couple of mins. IMPORTANT: Wash your hands and equipment after handling raw meat. They're safe to eat when browned on the outside.

Return the (now empty) pan to a medium-high hea with a drizzle more oil if needed.

Fry the garlic for 1 min, then stir through the creme fraiche, chicken stock paste, water for the sauce (see pantry for amount) and the remaining wholegrain mustard.

Bring to the boil, then lower the heat and simmer until thickened, 3-5 mins. Taste and season with salt and pepper if needed.

When the potatoes have 5 mins left, remove the tray from the oven and sprinkle over the cheese. Return to the oven and roast for the remaining time.