Rump Steak

Trim the tops and bottoms off the runner beans, remove the stringy edges (a peeler can be useful here) and chop into 2cm pieces. Halve the chilli lengthways, remove the seeds and finely chop. Finely chop the basil and flat leaf parsley (stalks and all). Pick the mint leaves from their stalks and finely chop (discard the stalks).

Pop the basil, mint and parsley in a small bowl. Add the chilli (use less if you don't like spice) and olive oil (amount specified in the ingredient list). Add a splash of the cider vinegar and season with salt and black pepper. Mix together, taste and add more vinegar if desired, then set aside.

Put a drizzle of oil in a frying pan on medium-high heat. Season each steak with a pinch of salt and black pepper. Once the pan is smoking hot, lay in the steak and cook for 2½ mins on each side, then remove to a board, cover with foil and rest for a few mins. TIP: We like our steak medium-rare but if you like yours less pink, give it 3½ mins on each side for medium or 5 mins on each side for well-done.

While the steak is resting, quickly wipe out your frying pan with some kitchen paper and pop it back on medium heat with a drizzle of oil. Add the runner beans, season with salt and black pepper and stir-fry until softened, 4-5 mins.