Beef Sirloin & Garlic Butter

• Bring a large saucepan of salted water to the boil. • Peel sweet potato and cut into large chunks. Cut carrot into half-moons. • Thinly slice kale, discarding stems. Finely chop garlic.

Little cooks: Under adult supervision, older kids can help peel the veggies!

• Cook sweet potato in the boiling water until easily pierced with a knife, 12-15 minutes. • Drain and return to pan. Add the milk, half the butter and a generous pinch of salt. Mash until smooth. Season with a pinch of pepper. • Cover with a lid to keep warm.

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

• Meanwhile, return frying pan to medium-high heat with a drizzle of olive oil. Cook carrot, tossing, until tender, 5 minutes. • Add kale and half the garlic and cook, stirring, until slightly wilted and fragrant, 2 minutes. • Season to taste. Transfer to a medium bowl and cover to keep warm.

• Return frying pan to medium heat with remaining butter and a dash of olive oil (the oil prevents the butter from burning!). • Cook remaining garlic, stirring, until fragrant, 1-2 minutes. • Add a splash of warm water, the vinegar and the honey. Stir to combine. Season to taste. Remove from heat.