Sliced Beef & Herby Butter

Place the potato fries on the oven trays lined with baking paper and toss in the Mediterranean spice blend and 1 tbs of olive oil. Season with a pinch of salt and pepper. Bake for 20-25 minutes, or until golden and tender. TIP: Dividing the fries between the two oven trays to allow more space to ensure they cook evenly.

While the potato is cooking, finely chop the brown onion and parsley leaves. Heat 1 tbs of olive oil in a large frying pan over a medium-high heat. Add the brown onion and cook for 4-5 minutes, or until softened. Add the garlic, mild curry powder and sweet paprika (use the suggested amount of spices). Cook for 1 minute, or until fragrant. Transfer the mixture to a medium bowl and add the chopped parsley and the softened butter. Season to taste with a pinch of salt and pepper and mix well.

Season the beef rump with salt and pepper on both sides. Heat the remaining olive oil in the large frying pan over a medium-high heat. Add the beef and cook for 2-3 minutes on each side. TIP: This will give you a medium steak, but cook for a little less time if you like it rare or a little longer for well done. Transfer the beef to a plate, cover with foil and rest for 5 minutes. Thinly slice.

While the beef is cooking, bring a full kettle of water to the boil. Add the baby spinach leaves to a large heatproof bowl. Cover with boiling water and blanch for 2 minutes, or until wilted. Drain and return to the bowl.