• Boil the kettle.
• Peel potato and cut into bite-sized chunks.
• Thinly slice carrot into sticks. 
• Trim green beans. 
• Half-fill a medium saucepan with boiling water. Cook potato in the boiling water over high heat until easily pierced with a fork, 12-15 minutes. 

• Meanwhile, in a medium bowl, combine beef rump, savoury seasoning, a pinch of salt and a drizzle of olive oil. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. 

• When oil is hot, cook the beef for 3-4 minutes each side for medium-rare, or until cooked to your liking. Transfer to a plate to rest.

TIP: The spice blend will char slightly in the pan, this adds to the flavour!

• When the potatoes have 8 minutes remaining, place a colander or steamer basket on top and add carrot and green beans.
• Cover and steam until veggies are tender and potatoes can be easily pierced with a fork. Transfer veggies to a bowl. Season with salt and pepper and cover to keep warm. 
• Drain potatoes and return to saucepan. Add Parmesan cheese, the butter and milk to potato and season generously with salt. Mash until smooth. 

Little cooks: Get those muscles working and help mash the potatoes!

• Slice beef.

• In a medium heatproof bowl, combine gravy granules and the boiling water (1/2 cup for 2 people / 1 cup for 4 people), whisking until smooth, 1 minute.

• Divide Parmesan mash, steamed veggies and homestyle beef between plates.

• Pour over gravy. Sprinkle with flaked almonds to serve. Enjoy!

Little cooks: Add the finishing touch by pouring over the gravy and sprinkling over the almonds!