Roast Sirloin Tip & Parsley Mashed Potato

• Meanwhile, trim the green tops from Dutch carrots and scrub them clean. • Place carrots on a second oven tray lined with baking paper and drizzle with olive oil. Season with salt and pepper and toss to coat. • Roast until tender, 20-25 minutes.

• While carrots are roasting, boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Peel potato and cut into large chunks. Roughly chop parsley. • Cook potato in the boiling water over high heat until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. • Add the milk and half the butter to potato and season with salt. Mash until smooth. Stir parsley through potato. Cover with a lid to keep warm.

TIP: Save time and get more fibre by leaving the potato unpeeled.

• While beef is resting, finely chop garlic and brown onion (see ingredients). Trim green beans. • Heat a large frying pan over medium-high heat. Add pine nuts and toast, tossing, until golden, 3-4 minutes. Transfer to a small bowl. • Return pan to medium-high heat with a drizzle of olive oil. Cook green beans with a splash of water, tossing, until tender, 5-6 minutes. • Transfer to a plate, season and cover to keep warm.

• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook onion and sliced mushrooms, tossing until slightly softened, 2-3 minutes. Add garlic and cook until fragrant, 1 minute. • Reduce heat to low, and stir through light cooking cream, a generous pinch of salt, beef resting juices and truffle oil (see ingredient). Cook, stirring, until just warmed through, 1 minute.

TIP: Add a splash of water if the sauce is too thick.