Lemon and Thyme Tagliata

While the potatoes are baking, pick the thyme leaves. Zest and juice the lemon. Peel the garlic and finely slice. Finely slice the cucumber into rounds.

Combine the thyme leaves, lemon juice (2 tsp for 2 people/1 tbs for 4 people), lemon zest (1/2 tsp for 2 people/1 tsp for 4 people), olive oil (2 tbs for 2 people / 4 tbs for 4 people), garlic and salt in a shallow dish. Season with black pepper and mix well. Tip: add as much or as little lemon as you like depending on taste preference.

When the potatoes have 15 minutes of cook time left, heat a large frying pan over a medium-high heat. Drizzle the beef rump with olive oil and add to the hot pan. Cook for 2-3 minutes on each side, then transfer into the shallow dish with the dressing to rest. Marinate for 3 minutes on each side, then thinly slice. TIP: Marinating the beef after cooking gives it a delicious dressing.

While the steak is marinating, combine the balsamic vinegar, brown sugar and a drizzle of olive oil in a medium bowl. Season with salt and pepper and mix well. Add the mixed salad leaves and the cucumber and just before serving, toss the salad to coat in the dressing.