Rosemary & Walnut Crusted Beef Rump

• Cut carrot and parsnip into large chunks
• Place veggies on a lined oven tray.
• Drizzle with olive oil and the honey, season with salt and toss to coat. Bake until tender, 25-30 mins.

• Meanwhile, boil kettle. Roughly chop walnuts.
• Finely chop garlic. Pick and finely chop rosemary.
• Peel potato and cut into large chunks.
• Half-fill a large saucepan with boiling water, then add a generous pinch of salt.
• 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 butter and milk to potato and season generously with salt. Mash until smooth. Cover to keep warm.

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

• 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.

• While the beef is resting, wipe out frying pan and return to medium-high heat with a drizzle of olive oil. 
• Cook rosemary, walnuts and garlic, stirring, until warm and fragrant, 2-3 minutes. Season with salt and pepper. 
• Just before serving, in a medium bowl, combine gravy granules and the boiling water (1/2 cup for 2 people / 1 cup for 4 people), whisking, until smooth, 1 min.