Beef Sirloin Tip & Caramelised Onion Gravy

• Preheat oven to 240°C/220°C fan-forced. Cut potato into fries. Pick and finely chop rosemary leaves. • Place potato and rosemary on a second lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide fries between two trays. Little cooks: Help with sprinkling over the rosemary and tossing the potato.

• Meanwhile, finely chop garlic. • Thinly slice brown onion. • Slice carrot into thin sticks. • Thinly slice kale, disregarding any larger pieces of stalk.

• Return frying pan to medium heat with a drizzle of olive oil. Cook carrot, tossing, until softened, 4-5 minutes. • Add kale, the butter and garlic and cook until fragrant and wilted, 1-2 minutes. Transfer to a bowl.

• Boil the kettle. Return frying pan to mediumhigh heat with a drizzle of olive oil. Cook onion, stirring, until softened, 4-5 minutes. • Meanwhile, in a medium heatproof bowl, combine gravy granules and the boiling water (1/2 cup for 2 people / 1 cup for 4 people), whisking until smooth, 1 minute. • Stir onion through gravy and season with pepper.