Moroccan Beef

Toss the pumpkin in half of the olive oil and season with salt and pepper. Spread out on a lined oven tray. Cook in the oven for 15-20 minutes, or until tender, turning halfway through.

When the pumpkin has 10 minutes remaining, heat the remaining olive oil in a medium frying pan. Add the brown onion and cook for 4-5 minutes, or until soft. Add the garlic and cook until fragrant. Add the chickpeas and cook for 3-4 minutes, or until they start to brown a little. Add the balsamic vinegar and parsley and then remove from the heat. Add the roast pumpkin to the pan and, using a potato masher or fork, roughly smash the pumpkin and chickpeas. Season to taste with salt and pepper.

Combine the harissa paste and a dash of olive oil in a small bowl and season with salt. Rub the harissa mixture all over the premium beef rump. Heat a dash of olive oil in a medium frying pan. Cook the beef steak for 2 minutes on each side for medium rare, or until cooked to your liking. Set aside to rest for 2-3 minutes on a plate, covered with foil to rest. Resting your steak ensures it stays juicy and moist.